Prep 15 mins
Cook 40 mins
I love learning about my heritage, and this cake is a true Irish dessert! I've made this cake for many holidays and it is always a big hit. It is simple, delicious, and might give you a little buzz!
- 1⁄2 cup packed brown sugar
- 1⁄4 cup butter
- 1 (8 ounce) cartonheavy whipped cream
- 1⁄3 cup chopped pecans
- 1 package apple cinnamon quick bread mix
- 1 chopped and peeled apple
- 3⁄4 cup water
- 3 tablespoons Irish whiskey
- 1⁄4 cup oil
- 1 egg
- remaining heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Irish whiskey
- Preheat oven to 350 degrees F.
- Combine, in small saucepan over low heat: brown sugar, butter and 2 tablespoons of whipping cream.
- Cook and stir just until butter is melted.
- Remove from heat; stir in pecans.
- Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan: set aside.
- Combine, in large bowl, all cake ingredients.
- Stir 50-75 strokes by hand until mix is moistened.
- Spoon batter over caramel mixture, making sure caramel is completely covered.
- Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean.
- Cool 1 minute, then invert onto serving plate.
- Beat, in small bowl, remaining whipping cream until soft peaks form.
- Add powdered sugar and whiskey.
- Beat until stiff peaks form.
- Spread whipped cream mixture on top of cake.
- Sprinkle lightly with cinnamon.
- Store in refrigerator.
I am sorry but this is not a real irish cake. I tried it as I was curious and I wanted a cake to offer company thru the holiday period, but I have never had a cake in Ireland like this before, and the baked caramel and cream on the top made the whole cake sickly and sweet. you could not taste the apples in the bread at all, it was very disappointing. I used a normal bread mix and added an extra apple. I am sure that in ireland they would struggle to find a apple cinnamon quick bread mix. sorry - not irish and too sweet.
I used pilsbury apple bread mix which had an apple packet in it. Cake was very moist but the carmel made a hard crust on it like toffee. Recipe said to pour into ungreased pan but it stuck alittle. Any help on the carmel topping? I need to make it again this weekend and do not want to present a cake that sticks to the pan Thanks J
My sister made this for Thanksgiving. It was amazing (even with the whiskey omited). We all enjoyed it and was great with a dallop of whipped cream. Thanks for posting this recipe. It is a sure winner.