Emerald Isle Cake Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or margarine, softened
1 cup: Sugar,
2: Eggs,
1 tsp: Vanilla extract,
1 3/4 cup: All purpose flour,
2 tsp: Baking powder,
1/2 tsp: Salt,
1/2 cup: Milk,
GLAZE:,
1 cup: Confectioners sugar,
1 tbsp: To 2 tb milk OR Irish Whiskey,
Directions:
Green food coloring, optional slivered almonds, optional
In amixing bowl, cream butter and sugar. Add eggs, one at a
time,beating well after each addition. Blend in vanilla. combine
baking powder and salt; add alternately with the milk. Beat until
smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for
40 minutes or until cake test done. For glaze, combine confectioners
sugar and milk or whiskey, stirring until smooth and fairly thin. If
desired, add 1-2 drops of food coloring and stir until well blended.
Spread glaze over warm cake. Sprinkle with almonds if desired. Makes
9-12 servings.
Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon
Stevens
Source from luhu.jp
In amixing bowl, cream butter and sugar. Add eggs, one at a
time,beating well after each addition. Blend in vanilla. combine
baking powder and salt; add alternately with the milk. Beat until
smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for
40 minutes or until cake test done. For glaze, combine confectioners
sugar and milk or whiskey, stirring until smooth and fairly thin. If
desired, add 1-2 drops of food coloring and stir until well blended.
Spread glaze over warm cake. Sprinkle with almonds if desired. Makes
9-12 servings.
Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon
Stevens
Source from luhu.jp
Tags
Cakes