| ***CAKE*** This cake is AWESOME! I use currants not raisins. | ||
| cu Irish whiskey | ||
| cup | rolled oats | |
| cup | dried currants -- or raisins | |
| cups | all-purpose flour | |
| teaspoon baking soda | ||
| teaspoon salt | ||
| teaspoon nutmeg | ||
| teaspoon allspice | ||
| cups | granulated sugar | |
| cups | packed light brown sugar | |
| cu solid vegetable shortening | ||
| large eggs | ||
| tablespoon molasses | ||
| teaspoons vanilla | ||
***TOPPING**** | ||
| cup | whipped cream | |
| tablespoons confectioner's sugar | ||
| teaspoons Irish whiskey | ||
| teaspoon vanilla extract | ||
Springform pan -- (9-inch) | ||
| Description: The simple become sublime when oats are soaked in a lavish amount of Irish whiskey before using them in this currant-studded cake. | ||
| Water can be used in place of the whiskey although both the texture and the taste will be different. | ||
| Preparation: 30 min; stand 20 min; cook 45 mins. Make one 9-inch cake. | ||
| For cake, put whiskey, oats and currants in a bowl; let stand 20 minutes. Mix flour, baking soda, salt, nutmeg and allspice; set aside. Heat oven to 350 degrees. Grease a 9-inch springform pan. | ||
| Beat granulated sugar, brown sugar and shortening in large bowl of an electric mixer on high speed until light, about 2 minutes. Beat in eggs, one at 3 time, mixing well after each addition. Mix in oat mixture molasses and vanilla. Fold in dry ingredients. | ||
| Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, about | ||
| minutes. Cool on a wire rack. Loosen cake from sides of pan; remove sides. | ||
| For topping, whip cream in small bowl of electric mixer until it holds soft peaks. Add confectioners' sugar, whiskey and vanilla and mix to combine. Serve cake warm or at room temperature, sprinkled with confectioners' sugar and topped with whipped cream. |