Nutty Irishman Creme Cake Food
NUTTY IRISHMAN
A drink recipe that my mom and I made up one St. Patrick's day because we were bored.
Provided by cherylannxoxoxo
Categories Drinks Recipes Liqueur Recipes
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Pour hot, strong coffee into two mugs.
- Stir 1 ounce Irish cream liqueur, 1 ounce hazelnut liqueur, and 1 ounce Irish whiskey into each mug.
- Place a dollop of whipped cream in each mug; sprinkle whipped cream with nutmeg.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 28.5 g, Cholesterol 5.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 18.6 mg, Sugar 25.6 g
NUTTY IRISHMAN CREME CAKE
This is as close as I can come to the cake I made for my Dad's 50 Birthday over 20 years ago. This recipe is a lot smaller. Then I did make it in a sheet cake and it had a frosting at the time not a glaze like here. If you want a really good frosting give this Creamy Chocolate Frosting recipe #51345 a try, but use Frangelica liqueur instead of the rum.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine the first 7 ingredients in a mixing bowl and beat for 3 minutes.
- Pour into a greased and floured 10 inch bundt pan.
- Bake at 350 degrees 40 to 50 minutes until a toothpick inserted comes out clean.
- Remove from bundt pan.
- With a pastry brush brush Frangelico on cooked cake and let it cool completely.
- Mix Baileys and 1 cup sugar until a thick glaze is formed adding more sugar if necessary.
- When ready, pour over the cooled cake.
- Or use the frosting recipe above.
- Sprinkle toasted almonds into glaze while still soft pressing gentle so to stay on cake.
Nutrition Facts : Calories 498.6, Fat 27.5, SaturatedFat 5.5, Cholesterol 96.5, Sodium 531, Carbohydrate 53.7, Fiber 0.9, Sugar 31.6, Protein 5.6
CREME CAKE
Make and share this Creme Cake recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees F.
- Cream shortening and margarine until even consistency.
- Add sugar and vanilla, cream until even.
- Add egg yolks 1 at a time, creaming after each addition.
- In a separate bowl, mix the maraschino cherry juice and buttermilk.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients.
- Repeat with the other half of ingredients.
- Fold in coconut.
- Beat egg whites to stiff peaks and fold into the mixture.
- Divide mixture between 2 greased floured layer pans and bake for 45 minutes.
- Remove from oven and cool completely before icing.
- Icing: Beat first 4 ingredients until light and creamy.
- Spread mixture/icing between layers and over entire surface.
- Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
Nutrition Facts : Calories 830.9, Fat 46.6, SaturatedFat 14.4, Cholesterol 109.7, Sodium 615.4, Carbohydrate 98.7, Fiber 2.4, Sugar 79.7, Protein 8.7
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