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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup quick-cooking oatmeal
1-1/2 cups boiling water
1/2 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
2 tbsp. Irish whiskey
2 lg. eggs
1-1/2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
Nut Topping:
6 tbsp. unsalted butter, softened
1/2 cup light brown sugar
1/4 cup heavy whipping cream
1 tbsp. Irish whiskey
1 cup chopped nuts (walnuts, pecans, almonds)
1/2 cup grated unsweetened coconut
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Directions:
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Preheat oven to 350 degrees. Lightly grease and flour a 9-inch square cake pan. Set aside. Place oatmeal in a heat-proof mixing bowl. Pour boiling water over oatmeal and allow to stand for 20 minutes.
Cream butter and sugars until light and fluffy. Beat in Bushmills Irish Whiskey and eggs. When well combined, stir in oatmeal mixture. Combine flour, cinnamon and baking soda. Stir into oatmeal mixture. Beat until well mixed.
Pour oatmeal batter into prepared pan and place in preheated oven. Bake for 30 minutes or until cake tester inserted in the center comes out clean and the cake is golden. Remove from oven.
Preheat broiler. Spread nut topping over the top of the warm cake. Place under the preheated broiler and broil for five minutes or until topping is bubbling and toasted. Remove from broiler and allow to cool on a wire rack for at least 15 minutes before cutting.
FOR THE NUT TOPPING: Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Cover and set aside until ready to use.
From the Irish Food Board
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