It’s St. Patrick’s day here and I know most of you are going to drink yourselves into a coma-like state. In result, your unfortunate friends and relations will be obliged to hold a wake. You should at least be courteous by making them this Irish Wake Cake.
A few words about this cake, IT IS AWESOME. Similar to a pound cake, it’s rich and if you store it in the fridge and indulge the day after, it is almost like cheesecake in flavor and a bit in texture, too.
What you will need:
- 3/4 cup butter, softened or at room temperature
- 1 cup sugar (I use Baker’s sugar but regular granulated is just fine)
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 ounces of cream cheese, softened or at room temperature
- 1 3/4 cups cake flour (Don’t freak out if you don’t have cake flour. Just use what you’ve got and sift it first)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1/2 cup powdered/confectioners’ sugar
- 2 teaspoons lemon juice
Don’t forget the cream cheese like I did.
A note about buttermilk – seriously who needs all that buttermilk? Pour the remaining buttermilk into a couple different containers and freeze for later use. Buttermilk is straight up magic when included in cakes, some breads and of course, pancakes.
What to do with this stuff:
Preheat the oven to 325 degrees. Grease a 9 inch loaf pan
Cream the butter, sugar, and vanilla until fluffy. Add the eggs, 1 at a time. Do not neglect the fluffy. Add the cream cheese until well combined.
Add the flour, baking powder, and salt to the mixture.
Add buttermilk gradually and blend until smooth and creamy. Which, it totally will be.
Pour the batter into a prepared pan. Admire it.
Bake until knife comes out clean, about 1 hour.
Remove to a rack and let the cake rest in the pan for 10 minutes. Remove that beauty to a cake stand, plate, whatever you’ve got.
In a small bowl, combine the confectioners’ sugar with lemon juice, and spread on the warm cake.
Eat. Enjoy. Repeat.