Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, November 4, 2008

Irish Whiskey Cake

I love making this cake every autumn. It smells great, and it's not too sweet. Everyone loves it. I've adapted this recipe from the Irish Heritage Cookbook by Margaret M. Johnson. And happily, I can safely say that Scotch and Irish Whiskey are safe (gluten free!).

1/2 cup dried currants
1 1/4 cup water
1/4 cup palm shortening
1/4 cup applesauce
1/2 cup sugar
1 egg
1 1/2 cups GF flour blend (I used this one)
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. baking soda
3/4 tsp. cloves
3/4 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt
1/2 cup walnut meal
1/4 cup Irish Whiskey (I use Jameson's)

Preheat oven to 350 degrees. Grease two 8 inch cake pans and line the bottom with rounds of waxed paper, set aside.

In a small saucepan, combine the currants and the water. Bring to a boil and then simmer, uncovered, for about 10 minutes, or until plump. Drain and reserve the liquid. Let cool.

In a large bowl, cream the shortening, and sugar together until light and fluffy. Add the applesauce and the egg and beat well. Stir in 3/4 cup of the reserved currant liquid and the whiskey. Sift together the flour through salt and add to the wet ingredients, beating until well combined. Fold in the currants and the walnut meal.

Pour the batter into the prepared pans. Bake about 25 - 30 minutes, or until a toothpick inserted in the center of the layers comes out clean. Remove from pans to a wire rack to cool, peeling off the wax paper. Cool completely before frosting.

Irish Whiskey Frosting
1/4 cup palm shortening
2 tbsp. coconut cream*
3+ cups powdered sugar
1/4 cup Irish Whiskey

Beat together the shortening, coconut cream and powdered sugar. Add the whiskey in a steady stream and beat until smooth. Add more powdered sugar as necessary until frosting consistency is reached.

*To get coconut cream, open a can of coconut milk and skim the cream off the top.

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