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?Irish Coffee? Cake and a Great Cause for Children ? St. Baldrick?s Foundation
St Patrick’s Day will be here soon and I’ve got enough Irish in me to start thinking about a celebration. Not a big party but an opportunity to pay homage to a part of my ancestry (My Dad’s parents were German and Swiss; my Mom’s English and Irish). I’ll usually make corned beef for dinner, some sort of Irish dessert and occasionally meet some friends for a green beer (and I don’t even like beer!) but this year I’ve got another idea for how to spend my time and my money and it’s all for a worthy cause.
Fadó Irish Pub & Restaurant in Denver (1735 19th St. downtown) celebrates St. Patrick?s Day with a full week of festivities. In addition to the annual celebration on the day of the Denver Parade and on St. Patrick?s Day, Fadó is hosting a charity event on Friday, March 11, organized by St. Baldrick?s Foundation.
St. Baldrick’s Foundation is the world’s largest volunteer-driven fundraising event for childhood cancer research. Those getting their heads shaved will be enthusiastically cheered on by crowds of friends, family, doctors, nurses, children and others who have been touched by cancer in hopes to further awareness that pediatric cancer, the number one disease killer of children, is terribly under-funded. So I’m calling on you to get involved. Either shave your head, volunteer, eat or donate, but give hope to infants, children, teens and young adults fighting childhood cancers. Visit St. Baldrick’s website to learn how to be a shavee, support a team or donate in general. If you’re not local and want to help, make an online donation to this very worthy cause; kids deserve the very best from us to kick this deadly disease! A few of the kids being honored by the event:
The mission of the St. Baldrick?s Foundation is to raise awareness and funds to cure kids? cancer by supporting cancer research and fellowships. I admit, I am not getting my head shaved but here is what I will do. For everyone who leaves a comment I’ll donate a dollar to this cause; just leave a comment before 10pm on 4/13/11 and I’ll make a donation that night for each one. That’s right…spread the word, tell your friends and get them to come here and say hello. My hope is that everyone will read this article, feel compelled as well and go make a donation! Help give kids a chance to live a cancer free life at the very least. And so that you can celebrate in MY style…here’s the recipe for Irish Coffee Cake. To be certain of what you’re getting into, this is not Irish ‘Coffee Cake’ – nope it’s ‘Irish Coffee’ Cake. A cake made with coffee and Irish Whiskey and Irish Whiskey whipped cream on top to mimic an Irish Coffee! Irish Coffee itself, in its original form, is quite wonderful. But I understand the need to incorporate something so wonderful into desserts of all kinds. One of the most successful of these is Irish Coffee Cake, which first started turning up in Irish cookbooks in the 1960′s and ’70′s. The cake itself is simple: a delicate one-layer sponge with an intense coffee flavor. But the real kick in this cake comes with the syrup that saturates the cake — more coffee, naturally with whiskey in it — and then topped with whipping cream flavored with…yes, more whiskey! To finish sprinkle with that best-loved of Irish native nuts, the hazelnut. I toasted the hazelnuts and can’t imagine it without…and be warned; this cake is amazing. Thankful today is Fat Tuesday…that does mean I have to finish it today right? Recipe: Irish Coffee Cake Summary: A rich cake made with traditional Irish Coffee ingredients including coffee, Irish Whiskey and Whipped Cream Ingredients For the Cake 2/3 cup butter – I used Kerrygold Irish Butter; I mean really, how could I not? 3/4 cup granulated sugar 3/4 cup all purpose flour 3/4 tsp baking powder Pinch of salt 3 teaspoons instant espresso 2 Tbsp hot water 2 large eggs, beaten Coffee Syrup 2 Tbsp hot water 3/4 cup strong coffee (I made mine with instant espresso) 3/4 cup granulated sugar 3 tablespoons Irish whiskey Whipped Topping 4 tablespoons confectioners’ sugar 2 tablespoons Irish whiskey 1/2 pint heavy cream, whipped 4 Tbsp chopped, toasted hazelnuts for garnish Preparation Instructions Preheat the oven to 350° F. Butter an 8-inch cake pan, then flour it lightly. Cream the butter and sugar well until light and fluffy: then add the eggs one at a time and continue beating after each until the whole mixture becomes very light. Whisk the flour, baking powder and salt; then at low speed with the mixer, or by hand if you prefer, fold two thirds of the dry mixture into the creamed butter, sugar and eggs. Dissolve the instant coffee in the water and add it to the batter; then fold in the remaining 1/3 of the flour. Spoon the batter into the prepared cake pan, and smooth the top of the batter, leveling it out. Then bake for 35-40 minutes, until the cake is just starting to pull away from the sides of the cake pan. Carefully turn the pan out onto a rack to cool. When it’s out, wash the cake pan or springform pan and dry carefully. You’ll need it again shortly. For the syrup: Heat the strong coffee and sugar together gently until the sugar has dissolved then boil rapidly for 1 minute. Remove the pan from the heat and stir in the whiskey. Return the cooled cake to the pan and pour the syrup over it; leave it to soak for 2-3 hours. NOTE: I did that and the cake did not want to easily come out of the pan, so I recommend you cover the bottom of the pan with a piece of waxed paper so it will flip out easier and you can just peel the paper off once it’s removed. For the topping: Whip the heavy cream, blending the powdered sugar and whiskey into it when the whipping is done. Turn the cake out onto a serving plate and decorate with the whipped cream; sprinkle with the chopped hazelnuts. Chill well before serving. Attributed to European Cuisines 4 tablespoons confectioners’ cugar / icing sugar, sieved * 2 tablespoons Irish whiskey * 300ml 1/2 (UK) pint double cream / heavy cream, whipped * 1-2 tablespoons chopped hazelnuts for decoration related searches : Irish
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