IRISH WHISKEY MINI CAKES - A rich and indulgent dessert that harkens back to a bygone era of decadence and extravagance. Made with traditional Irish ingredients such as butter, sugar, and of course, whiskey, this cake is a true taste of the Emerald Isle. Serve alongside a piping hot cup of tea, this mix is the perfect way to indulge in a bit of retro luxury and treat yourself to something truly special.
White Tin Tie Bag (10 oz.) INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Cane Sugar, Baking Powder, Orange Vanilla Sugar (special pure orange extract [alcohol, water, and orange oil], and Vanilla Extract [vanilla, water, propylene glycol, and caramel color]). Pour into: ramekins or cupcake tins
Directions
1/2 cup olive oil
1/2 cup heavy cream
1 egg, beaten
Oil and flour cupcake pan. Incorporate the dry mix into the wet and stir until batter is smooth.Pour batter into greased and floured ramekins, mini bundt pans or cupcake tins. Do not fill, leave a 1/4” to accommodate the sauce after baking. Bake in a 350 f preheated oven for 40-45 min or until a cake tester comes out clean. Allow to cook for 5 minutes. While cakes are baking make the whiskey sauce on your stove top. 8 tbsp butter
1/2 cup Irish Whiskey
1/4 cup orange juice
1/3 cup orange marmalade
Over medium heat stir they ingredients until the begin to bubble. Remove from heat until cakes are ready and then reheat until bubbles begin to form again. Poke 4 holes in each cake. Pour Sauce over cakes.
The next day, heat the oven to 350°. Heat the cake for 10 minutes in the oven to heat up the sticky syrup mixture to allow the cake to release from the pan. Invert the cake onto a cake plate. Serve
with whipped
cream if desired.
Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.
