Emerald Isle Cake Recipe

Emerald Isle Cake Recipe photo by Taste of Home

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"THIS CAKE is so simple to make, and it provides the perfect finish for an Irish meal. The glaze adds just the right touch of sweetness, but even more importantly, it features the color of the day—green, of course!"

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Emerald Isle Cake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 9-12 Servings

20 40 60

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk or Irish whiskey
Green food coloring, optional
Slivered almonds, optional

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan.
Bake at 350° for 40 minutes or until a toothpick inserted near the center of the cake comes out clean. For glaze, combine confectioners' sugar and milk or whiskey until smooth and fairly thin. If desired, stir in 1 to 2 drops food coloring until blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Yield: 9-12 servings.

Nutritional Facts 1 serving (1 piece) equals 257 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 259 mg sodium, 41 g carbohydrate, trace fiber, 3 g protein.

Originally published as Emerald Isle Cake in Reminisce March/April 1993, p47

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Reviews for Emerald Isle Cake

Emerald Isle Cake

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Reviewed on Mar. 21, 2012 by destine

I made this exactly as the recipe is written. I used milk for the glaze but not the food coloring. This is a delicious little cake. It is easy to make too. And it did taste even better the next day.

Reviewed on Mar. 04, 2009 by bdmerriam

I didn't use the glaze, but used a few tablespoons of leftover vanilla frosting warmed and drizzled over the cake. Also, I added 1/2 tsp. each cinnamon and nutmeg, and 1/4 tsp. ground cloves to the dry ingredients. My family loved the cake and we ate it while it was still slightly warm. I agree that it tastes even better the next day, especially with the added spices. Next time I'm going to reduce the butter by 2 Tbsp. and substitute applesauce. This is a tasty and inexpensive cake that tops off a weekday dinner beautifully!

Reviewed on Jan. 08, 2008 by bakingmad

I don't add food coloring to the glaze and use milk instead of the whiskey. My husband doesn't like nuts in or on anything, so I omit them and the cake is still one of our favorites. I also use the cake to make pineapple upside down cake and strawberry shortbread. Unlike lighter textured cakes, it is substantial enough to stand up to the toppings and (we think) tastes even better the next day!