Depending on whether you’re one of those folks who views the glass as half-empty or half-full, today’s recipes will strike you as either too late or nice and early.
Designed as a suitable St. Patrick’s Day dessert, Arlington cook Marcella Henske, bless her heart, took the time and trouble to copy and send them along to us. But, alas and alack, we were unable to get them into print in time for this year’s wearing, not to mention eating, of the green. Which doesn’t mean they have to sit on the shelf or hide away in your recipe collection until next year rolls around.
Marcella says the first, a liqueured-up cake-topping combo, comes from a copy of RV Life, while the tea cake is taken from an issue of The Messenger.
So, too late? Too early? Nah, right on time to celebrate spring and Mother’s Day, graduations, bridal showers, baby showers, you name it. Let’s hear it for Marcella and the how-to for:
Irish cream cake
1 package (about 18.25 ounces) yellow cake mix
1 small package instant vanilla pudding mix
4 eggs
1/2 cup water
1 cup Bailey’s Irish Cream liqueur
Irish cream topping (recipe follows)
In large mixing bowl, combine cake mix, pudding mix, eggs, water and liqueur; beat 4 minutes on high speed with electric mixer. Pour batter into greased and floured, 12-cup bundt pan and bake in preheated 350-degree oven 45 to 55 minutes, until cake tests done. Let cake cool, then invert pan over serving plate to remove cake. With sharp knife, cut cake into 1-inch slices and top each with a scoop of Irish cream topping. Makes 1 bundt cake.
Irish cream topping
1 box (1 pound) powdered sugar
6 tablespoons butter, softened
1/4 cup milk
Dash salt
2 tablespoons Bailey’s Irish Cream liqueur
In mixing bowl, combine powdered sugar, butter, milk, salt and liqueur; beat until fluffy.
Glazed Irish tea cake
3/4 cup unsalted butter, at room temperature
1 cup sugar
2 teaspoons vanilla
2 eggs
1 package (3 ounces) cream cheese, at room temperature
1-3/4 cups cake flour, plus a little extra for dusting pan
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currants
2/3 cup buttermilk
Glaze (recipe follows)
With rack in center of oven, preheat to 325 degrees. Generously grease a 5-by-9-inch loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan; set pan aside.
For the cake, using an electric mixer, cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating after each addition until mixture is fluffy. Add cream cheese and mix until well combined. Sift together the flour, baking powder and salt; turn currants into a small bowl and add 1/4 cup of the flour mixture and stir until currants are well coated. Add remaining flour mixture to creamed mixture, alternating with buttermilk. Mix until smooth. Use a wooden spoon to stir in the currant-flour mixture, stirring until well combined. Transfer batter to prepared pan and smooth surface with spatula. Bake until browned well and toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. (Cake will crack on top). Let cake rest in pan for 10 minutes, then use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature, wrapped in foil. Cake can also be frozen up to 3 months, wrapped airtight. Makes 1 loaf.
Glaze
1/2 cup powdered sugar, sifted
2 teaspoons fresh lemon juice
In small bowl, combine powdered sugar and lemon juice; stir until smooth.
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