Tag Archives: Irish Whiskey Cake

♥ Irish Colcannon

So much for my New Year’s resolutions. Yep, I’m back to being a lazy blogger. Ah, well. I did make it back and that’s what counts. And just in time for Saint Patrick’s Day leftovers. March 17th is J’s day (er, excuse) to celebrate all things beer and his perennial favorite, corned beef and cabbage. Myself, I prefer to celebrate the Irish whiskey cake. 🙂

This year, I resurrected a favorite old recipe for this year’s potato side dish: Irish Colcannon. Colcannon is traditionally served at Halloween with charms such as a ring (marriage), a coin (wealth), a button (bachelorhood), a thimble (spinsterhood) and a tiny horseshoe (good luck) stirred into the Colcannon.  The recipients of each charm would benefit accordingly. Whatever the tradition and significance attached to Colcannon, it’s a wonderfully flavorful side dish. The kale and the cabbage in the potato dish bring just the right amount of green to the Saint Patrick’s Day table.

The Colcannon is even better the next day with leftover corned beef, diced, and the corned beef gravy drizzled over the top.

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Irish Colcannon

Ingredients:

2 pounds yellow potatoes, diced

1/2 Tablespoon extra-virgin olive oil

1 yellow onion, chopped

1 leek (white part only), rinsed and chopped

3 cups green cabbage, chopped

3 cups frozen kale, thawed

2 garlic cloves, minced

1/2 teaspoon sea salt

1 teaspoon ground black pepper

1/4 cup nondairy butter

1 to 1-1/4 cups soy milk

Directions:

Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil; reduce the heat to medium-low and simmer until tender, about 20 minutes.

While the potatoes are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and cabbage; sauté until softened. Add the kale, garlic, salt and pepper. Continue to cook until tender; remove from heat.

Drain the potatoes and return to the pot. Stir in the kale and cabbage mixture. Heat the nondairy butter in 1 cup of the soy milk in the microwave and pour over the potatoes. Mash with a potato masher, adding more soy milk if necessary. Check the seasoning and serve hot.

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Here it is, the best for last. And the absolute best use for leftover corned beef (in fact, I always double the corned beef recipe to ensure leftovers): the mighty Reuben sandwich. The king of all sandwiches, really. Teese mozzarella cheese, Bubbies sauerkraut, sliced red onion and homemade Thousand Island dressing between two layers of corned beef on dark rye bread from the bread machine. Oh, how I love thee, Reuben!

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♥ Irish Whiskey Cake

Um, yeah . . . this dessert is definitely not suitable for the kids! But, it is a most suitable and satisfying end to a St. Patrick’s day feast. Or Thanksgiving. Or Christmas. Or Easter. Or the 4th of July. And so on . . .

This recipe is adapted from a recipe submitted to VegWeb by A Vegan Goddess. I tweaked it a bit to suit our taste, but either version of the cake is fantastic. Be forewarned: the glaze and the icing both pack a kick since the alcohol does not cook off. I’m such a lightweight that I get a wee buzz after just one slice. Admittedly, the slice that I cut for myself is not exactly “wee”!

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Irish Whiskey Cake

Ingredients:

Cake:

1/2 cup golden or dark raisins

1/3 cup Irish whiskey

1-1/3 cups plain coconut milk, or other plain non-dairy milk

2/3 cup canola oil

1/2 cup room temperature coffee

1-1/2 cups granulated sugar

2-2/3 cups unbleached all-purpose flour, sifted

2 teaspoons baking powder

2 teaspoons baking soda

Glaze:

1/2 cup brown sugar

2 Tablespoons non-dairy butter

1/4 cup Irish whiskey, or more to thin to desired consistency

Icing:

3 cups powdered sugar

1/2 cup non-dairy butter

4 to 6 Tablespoons Irish whiskey

Directions:

Place the raisins in a small bowl or glass; add the whiskey and leave all day (or overnight) to soak.

Pre-heat the oven to 325F. Spray a bundt pan with non-stick cooking spray; set aside.

To make the cake: whisk together the milk, oil and coffee in a medium bowl. In a larger bowl, add the sugar and then sift in the flour, baking powder, and baking soda. Add the wet mixture to the dry mixture and combine with a handheld mixer.

Drain the raisins, reserving the Irish whiskey in a measuring glass. If necessary, add more Irish whiskey to make 1/3 cup. Add the raisins and the Irish whiskey to the cake batter and mix by hand until well incorporated.

Pour the cake batter into the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

When done, place the pan on a wire rack for about 10 minutes to cool, then remove the cake from the pan and place on the serving plate.

To make the glaze: place the sugar, non-dairy butter and the Irish Whiskey in a small sauce pan over medium-high heat. Bring just to a boil and reduce the heat to medium-low. Continue cooking, stirring, for 2 to 3 minutes, then remove from heat. Poke the top of the still-warm cake with a bamboo skewer and then slowly pour the glaze over the cake.

To make the icing: cream together the sugar and the non-dairy butter with a handheld mixer. Add the Irish whiskey, a tablespoon at a time, and beat until it is the desired consistency.

To serve, spoon a bit of the glaze over each slice of the cake and add a (generous) dollop of icing.