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For St. Patrick’s Day, I took our favorite (and super easy) Rum Cake recipe and adapted it with Irish Whiskey and green pistachio pudding to give it a green hue. Say what you will about boxed cake mixes, but the addition of booze sure makes for a moist, rich, and tasty cake! I thought about trying one of those car bomb recipes with whiskey, beer, and irish cream, but the choice was easy when this cake was in the oven in about 10 minutes. When you have a cute baby two feet away it’s hard to concentrate on complicated recipes!

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I suspect I’ll be trying more boozy cakes soon, since they are so easy. A chocolate cake mix with bourbon is calling my name next. Or maybe a coconut cake with malibu rum? When you start thinking about the options they are endless!

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Happy St. Patrick’s Day, and a very happy birthday to Grammy, she would have been 85 today. I know if Quinn could meet her she would love her so much.

Recipe
Irish Whiskey Cake
By Baked Northwest
Makes 1 (9-10 inch) cake

Ingredients

  • 1 Cup chopped and shelled pistachios (optional)
  • 1 (15.25 oz) package yellow cake mix
  • 1 (3 & 3/4 ounce) package Jello pistachio instant pudding mix
  • 4 eggs
  • 1/2 Cup cold water (this is the part where you could possibly add 1/4 cup water and an extra 1/4 cup whiskey. boozy!)
  • 1/2 Cup Vegetable oil/Canola oil
  • 1/2 Cup Irish Whiskey (such as Jameson’s)
  • 3-4 drops of green food coloring (This is optional. The pistachio pudding already gives the cake a green hue).

For the Glaze:

  • 1/4 cup (1/2 stick) of butter
  • 1/4 Cup Water
  • 1 Cup granulated sugar
  • 1/2 Cup Irish Whiskey (such as Jameson’s)

Directions

Preheat oven to 325F.  Grease and flour a 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan, if using.

Mix all cake ingredients together with an electric mixer.  Pour batter over nuts.  Bake for 1 hour. Cool.  Invert cake on serving plate.

Make the Glaze:  Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat. Stir in whiskey.

Prick top of cake and drizzle glaze over top and sides.  Allow cake to absorb glaze.  Repeat until glaze is used up.

 

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