Emerald Isle Cake
Yield
9 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine,, softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| Glaze | |||
| 1 | cup |
powdered sugar
|
|
| 1-2 | tablespoon |
milk
or irish whiskey |
|
| 1 | x |
food coloring
green, optional |
*
|
| 1 | x |
almonds
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine,, softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| Glaze | |||
| 237 | ml |
powdered sugar
|
|
|
milk
or irish whiskey |
|
||
| 1 | x |
food coloring
green, optional |
*
|
| 1 | x |
almonds
optional |
*
|
Directions
In a mixing 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℉ (180℃) 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 to 2 drops of food coloring and stir until well blended.
Spread glaze over warm cake. Sprinkle with almonds if desired.
