Cake Prep Time: 15 minutes
Bake Time: 30 to 35 minutes
Frosting Prep Time: 5 minutes
When I first imagined making this scrumptious cake, I thought it should be round. But then I thought, "Naaah, decorated cupcakes are more fun." I also bought a clover leaf cake pan and delved right into the festive spirit of St. Patrick's Day.
The one thing I was sure about was to rid the cake and frosting of all that butter without taking away the rich flavors. My version of this springtime cake contains no butter - the "cream" in the frosting comes from fresh avocado with an added tangy surprise. The result is a rich and delicious Irish Whiskey Cake. And, no matter what shape you decide to give this dessert, you and your guests can reach for that second or third piece guilt free - enjoy!
For the Cake:
2 ¾ cups all-purpose, unbleached flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups granulated sugar
½ cup vegetable oil
5 large eggs
½ cup whiskey
1 teaspoon vanilla extract
zest of 1 lemon
One 10 or 11-inch spring form or conventional round cake pan*, one clover leaf cake pan, or two muffin pans lined with 24 baking cups
Preheat oven to 325F˚. Grease and flour either a 9-inch round cake pan or a clover leaf cake pan; set aside. If making cupcakes, line the muffin pans with baking cups and set aside.
In a 1-quart bowl, combine the flour, baking powder and salt; set aside. In either a stand mixer fitted with a bowl or a conventional mixing bowl (using a hand mixer), beat together the sugar, oil, eggs, whiskey, vanilla and lemon zest until smooth. On low speed, stir in the dry ingredients and mix until batter is smooth, about 2 to 3 minutes.
Pour the batter into desired cake pan or into the muffin cups.
Place cake pan on a rack positioned in center of oven and bake 30 to 35 minutes or until knife inserted in center comes out clean.
Alternatively, place muffin pans on top and bottom oven racks and bake 20 to 25 minutes or until knife inserted in center of one cupcake comes out clean. Transfer cake pan or muffin pans to counter and set aside to cool. When cake is completely cooled, unmold it and transfer to a serving platter; set aside. Make Avocado Cream Frosting.
For the Avocado Cream Frosting:
2/3 cup freshly mashed avocado
5½ to 6½ cups powdered sugar
2 to 2½ tablespoons freshly squeezed lemon juice
One 4.25-ounce Decorating Green Icing Tube fitted with a straight tip (optional)
In a 1-quart mixing bowl, whisk together the mashed avocado (with all lumps broken down) and 5½ cups of the powdered sugar. Mix in the lemon juice and whisk until smooth. If frosting appears to thin, add a little more sugar and whisk until consistency is smooth and creamy but firm enough to hold its shape on top of cake or cupcakes. With a spatula or flat, round-tipped knife, frost the cake or cupcakes. Using the tube fitted with a tip, make decorations over frosting.
The cake or cupcakes can be served the same day or made a day ahead, covered in a foil tent and refrigerated. To foil tent a cake, place 6 to 8 toothpicks halfway into cake and spaced out throughout cake surface. Create a tent with aluminum foil sheets that are large enough to cover cake and secure around platter edges.
*Note - A 10 or 11-inch square cake pan can be used as well.
Text and Photographs © Nancy Real 2011
