Saint Patrick's Day Bread with Irish Whiskey Glaze

Posted by Olga at recipegoldmine.com 2/7/2002 2:40 pm

This is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted.

It says to use 3 greased mini-loaf foil pans 6 x 3 x 2 inches, (I used instead an 8-inch square pan and made 1 cake. Test to see if done).

1/2 cup butter
1 cup granulated sugar
2 eggs
1/4 cup Irish whiskey
1/3 cup sour cream
2 teaspoons vanilla extract
1 3/4 cups flour
2 teaspoons baking powder
1 cup dark raisins
1 cup chopped walnuts

Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla extract until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix.

Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 degree F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack.

When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves.

Irish Whiskey Glaze
1 teaspoon Irish whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted confectioners’ sugar (more if needed)

Stir together all the ingredients until blended.

Sometimes I put these cakes in different pans and usually it takes about the same time. Baking time will vary keep checking after 30 minutes with cake tester to see if the cakes are done and watch for color. Some of these cakes cook at a low temperature and take longer to bake, just keep checking. The St. Patrick’s Day cake uses 3 (6 x 3 x 2-inch pans). I used one 8 x 8-inch pan and instead of 325 degrees F, I put it up to 350 degrees F and it took about 30 minutes. Make sure you don’t overbake them though.

With all this in mind, a recipe, calling for 2 to 2 1/2 cups of flour can be baked in the following pan sizes.

4 (6 x 3 x 2-inch)mini loaf pans
12 muffins (2 1/2 x 1 1/4-inch)
2 (8 x 4-inch) loaf pans
1 (9 x 5-inch loaf pan
1 (10-inch) springform pan
1 (10-inch) tube, kugelhopf, or decorative mold
2 (10-inch) deerback loaf pans
1 (9 x 13-inch) baking pan
2 (8 x 8-inch) baking pan
2 (10-inch) layer pans
1 (10-inch) fluted deep quiche pan
2 (1 1/2-quart) souffl? dishes
1 (8 x 12-inch fluted baking pan
2 (3-cup) heart molds

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