Irish Oatmeal-Whiskey Cake
Recipe: #20049
July 11, 2015
Categories: Desserts, Cakes, Oats, Irish, St Patricks Day Oven Bake, Vegetarian, Make it from scratch, , more
"Sweet and nutty topping enhanced with Irish Whiskey."
Original is 8 servings
Ingredients
- NUT TOPPING
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- CAKE
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Nutritional
- Serving Size: 1 (221 g)
- Calories 743.4
- Total Fat - 34.9 g
- Saturated Fat - 16.9 g
- Cholesterol - 110.6 mg
- Sodium - 247.3 mg
- Total Carbohydrate - 99.8 g
- Dietary Fiber - 4.9 g
- Sugars - 64.5 g
- Protein - 10.9 g
- Calcium - 50.7 mg
- Iron - 2.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
FOR THE NUT TOPPING
Step 1
Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside.
FOR THE CAKE
Step 2
Lightly grease and flour a 9-inch round or square cake pan. Set aside.
Step 3
Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 minutes.
Step 4
Preheat oven to 350F.
Step 5
Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. Stir in oatmeal mixture.
Step 6
Combine flour, cinnamon and baking soda. Stir into oatmeal mixture. Beat until well mixed.
Step 7
Pour oatmeal batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean and cake is golden. Remove from oven.
Step 8
Heat broiler.
Step 9
Spread Nut Topping over top of the warm cake. Place under preheated broiler; broil for 5 minutes or until topping is bubbling and toasted.
Step 10
Remove from broiler and allow to cool on wire rack at least 15 minutes before cutting.
Tips
No special items needed.
0 Reviews
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