Prohibition cake

prohabition cake

The roaring 20’s and America’s attempt to sober it up has become the latest new fad for the hip and happening young things in Dublin City (or so I am reliably informed). From the Vintage Cocktail Club to the Blind Pig, speakeasies are the places to be seen. This trend has rolled out of the city and into the lives of us country mice too. I was recently invited to a very elusive party. The invitation was black, and contained nothing but a date: Saturday, two weeks time – and the sentence ‘watch your phone, more to follow’.

Well I was intrigued, and because I apparently have befriended someone so secretive that they could work for MI6 and I would have never known it, I had no idea who sent it. All my friends received the same card, and all denied being the sender.

We waited. Two weeks passed. Saturday arrived and phones lit up with information. Directions and a time – We’re putting on the Ritz.

At this stage all you Sherlock Holmes out there had probably already deduced that this was a Prohibition Party, but I, like plodding Dr Watson, had only just got there. I dolled up, dropped the kid to the sitter and followed the enigmatic directions ‘take a left at the creepy church’ , ‘say hi to the green hoodie hanging out on your right’ ‘if you get to the traffic lights, go back to the creepy church and repeat directions until you see the green hoodie ’, ‘if you have been to the traffic lights twice you may have to broaden your definition of “green”’, “if you have been to the traffic lights thrice approach all suspicious looking hooligans in your vicinity – what’s the worst that could happen?”.

What followed was the best party of my life, no exaggeration. Hats off to the organiser (who was a friend with a scary gift for lying – note for future self, don’t ask her if your bum looks big in this!).

The party left me inspired and thinking of all the ways to smuggle liquor, for some reason this inspiration led me to cake – whiskey cake with cointreau icing – a delicious and exciting mix.

The recipe for this comes from Avoca’s Cook Book and Cupcake Girls Eat Me – if I have combined two recipes into one does this technically mean I have created my own recipe? No? Oh, ok, don’t over-reach, I get it.

Ingredients for cake

  • 325g each of sultanas, currents, raisens
  • 150g glace cherries
  • 75g chopped mixed peel
  • finely grated zest of 1 orange and 1 lemon
  • 100ml of whiskey
  • 2 cooking apples, grated
  • 75g nibbed almonds
  • 275g unsalted better
  • 275g light brown sugar
  • 7 medium eggs
  • 350g plain flour
  • 75g ground almonds

Required for cake

  • 23cm round baking tin, with brown paper wrapped around the outside, at least 5cm higher than the top of the tin
  • Mixer

Method for cake

  1. Wash all dried fruit and place in bowl, with zest and whiskey and leave overnight
  2. Preheat oven to 150 degrees
  3. Add apple and nibbed almonds to fruit in bowl
  4. In a mixer, cream the butter and sugar. Then add eggs. Gradually add flour and ground almonds.
  5. Fold in fruit from bowl. Pour mixture into baking tin.
  6. Bake for 40 minutes. Reduce temperature to 120 degrees and bake for another 40 minutes.

prohabition cake 2

To make the icing

Ingredients for icing

  • 110g unsalted butter
  • 110g cream cheese
  • 450g icing sugar
  • 2 tbsp cointreau

Method for icing

  1. In a mixer beat butter and cream cheese together.
  2. Add icing sugar and mix well
  3. Add cointreau and mix

Prohabition Cake

 

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