Print

E-mail

Text

This moist apple cake with an Irish touch can also be made in a nine-inch springform pan for special occasions.

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup Irish cream liqueur
• 2 cups peeled, diced Ontario apples (McIntosh or Empire), about two medium
• Irish cream sauce
• 1 cup 18 per cent cream
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1/3 cup Irish cream liqueur

In medium bowl, mix together flour, baking powder and salt; set aside. In large bowl with electric mixer, beat butter and sugar until fluffy; beat in eggs and vanilla.

Beat in flour mixture alternately with liqueur until combined. Stir in apples.

Spread in lightly greased and floured nine-inch square baking pan.

Bake in 350 F oven for 35 to 40 minutes or until tester inserted in centre comes out clean and top is golden brown. Let cool slightly. Serve warm or cold with sauce.

Irish cream sauce

Pour cream into medium saucepan. In small bowl, mix together sugar and cornstarch; whisk into cream. Bring to boil over medium heat, stirring constantly, until bubbles; cook one minute longer. Stir in liqueur.

Nutritional information for one serving:

• 4 g protein
• 16 g fat
• 47 g carbohydrates
• 371 calories

~ Recipe courtesy of Foodland Ontario