| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Cakes |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine, softened |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 3/4 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1 |
c |
Confectioner's sugar |
| 1 |
tb |
To 2 tb milk OR Irish Whiskey |
INSTRUCTIONS
GLAZE:
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 confectioner's 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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