Irish Whiskey Cake
I used to love me some Irish coffee. Now I stick to coffee with whiskey (hold the cream), or I make my own with non-dairy cream at home. When I tasted the batter for this cake, it reminded me of my beloved boozy beverage and instantly transported me to the last time I was in Ireland, one of my favorite places in the whole world. Not that I was eating a ton of the batter or anything like that – of course not. I don’t just stand in the kitchen licking every spoon, bowl and spatula that I use. And I’m definitely not shoving bites of this cake in my mouth as I write this. That doesn’t even sound like me!
I got the recipe here, and it couldn’t have been easier to make. The only changes I made were reducing the amount of salt and baking it in an 8×11-inch pan rather than the 9×13-inch pan called for in the recipe. You could use the larger pan, but the cake would be much thinner. The thing that’s great about this cake is the strength of the whiskey flavor in the finished product. There’s just a hint of chocolate flavor, but it really is predominately a whiskey cake. And it’s really, really, really tasty. Being the lightweight that I am, I’m going to have to control myself from eating the entire thing and ending up in a cake-drunk stupor.
Happy St. Paddy’s day!