- 1/2 cup butter or margarine, 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
- 1 cup confectioners' sugar
- 1 to 2 tablespoons milk or Irish whiskey
- Green food coloring, optional
- Slivered almonds, optional
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt; add alternately with the milk. Beat until smooth. Spread into a greased 9-in. square baking pan. Bake at 350° for 40 minutes or until cake tests done. For glaze, combine confectioners' sugar and milk or whiskey; stir 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. Yield: 9-12 servings.
Reviews forEmerald Isle Cake
"This cake is ok, not great. It looked beautiful, cut nicely, just too bland for me."
"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!"
"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!"