Irish Cake

Dressing up in green is not the only way to celebrate St. Patrick’s Day. Baking instructor, Nancy Burgeson, shows us some sweet ways to celebrate!

Mint Julep Cake

Prepare the following:

Mint/Bourbon Infusion
Combine 1/2 cup bourbon and 3 tablespoons fresh mint in a bowl and let sit.

Sugared Mint Leaves
1 large egg white, lightly beaten
2 tablespoons granulated sugar

Using a pastry brush, paint both sides of mint leaves with a thin coat of egg white. Spread granulated sugar in a shallow dish and gently press both sides of each leaf into sugar. Shake off the excess sugar and place leaves on towel-lined plate to dry.

Brown Sugar Coating
In a small saucepan, combine 1/4 cup brown sugar and 2 tablespoons of water, bring to a simmer over low heat until sugar is disolved; set aside.

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 cup buttermilk (room temperature)
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
2 1/4 sticks unsalted butter (18 Tbsp)
2 cups granulated sugar
3 large eggs plus 1 large yolk (room temperature)

Adjust oven rack to lower middle position and preheat to 325 degrees. Grease and flour, or spray 12 cup tube pan.
Combine dry ingredients in medium bowl.
Whisk buttermilk, vanilla, and lemon juice together.
Beat butter and sugar together on medium speed until light and fluffy.
Add eggs and egg yolk, one at a time and beat until combined.
On low speed of mixer slowly add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture.
Strain bourbon/mint mixture through a fine mesh strainer into bowl, press on on the mint leaves to release as much liquid as possible; reserve mint.
Add 1/4 cup strained bourbon/mint mixture to batter stirring to blend.
Transfer batter prepare pan.
Bake until skewer inserted in center of cake comes out clean, about 1 hour. Cool in pan for 10 minutes.
Invert cake onto a wire rack.
While cake is still hot, add add 2 tablespoons infused bourbon to cooled brown sugar syrup. Brush syrup over top and sides of cake. Cool completely for about 2 hours. Glaze with mint bourbon glaze.

Mint Bourbon Glaze

1 cup powdered sugar
1 Tbsp unsalted butter, melted
2 drops of green food coloring

Whisk together and add remaining 2 tablespoons mint infused bourbon in small bowl until smooth.
Pour glaze evenly over cake letting some run down the sides of the cake.
Let dry slightly and trim with sugared mint leaves.

Mint Snowball Cake

1 chocolate cake mix
1/2 tsp peppermint extract
2 tsp unflavored gelatin
1/2 cup water
10 Tbsp unsalted butter, softened
1 1/2 tsp vanilla extract
1/4 tsp peppermint extract
Pinch of salt
3 cups marshmallow creme
2 cups sweetened shredded coconut
3 drops green food coloring

Preheat oven to 350 degrees.
Grease and flour a quart size oven safe mixing bowl for baking the cake, bowl should have a rounded bottom. You can crush up a piece of foil to hold bowl upright in oven while baking.
Prepare cake mix as directed and add the 1/2 tsp peppermint extract.
Pour batter into bowl and bake as directed on package. Test for doneness with toothpick inserted in center of cake. When cake is done, remove from oven and cool for 5-10 minutes. Loosen around edges and invert onto waxed paper lined plate. Chill for several hours or overnight.
Remove cake from refrigerator, turn cake over, and removing waxed paper. Being very careful not to crack the cake, use a small, sharp knife to hallow out center of cake removing about 1 cup of cake. A spoon will help with this procedure as well. Reserve the pieces.

Sprinkle gelatin over the 1/2 cup water in a large bowl and let sit about 5 minutes or until gelatin softens.
Microwave until mixture is bubbling around edges and gelatin dossolves, about 30 seconds.
Sir in butter, extracts, and salt until combined. Let mixture cool until just warm to touch then whisk in marshmallow cream until smooth. Refrigerate mixture until thick and spreadable, about 30 minutes.
Pulse coconut and food coloring in food processor until coarsely ground, about 5 pulses.
Fill cake with the marshmallow creme mixture filling to about 1-2 inches below cake top. Fill in the rest of the hole with the remaining cake crumbs and pieces. Cover top of cake with waxed paper and refrigerate until well set, about 1 hour.
Remove covering from top of cake and unmold cake onto a serving plate and spread remaining marshmallow mixture over cake and sprinkle with coconut. Serve.

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