Irish Books

(Scroll Down for the Chocolate Irish Cream Cake Recipe) Elizabeth Knight, author of Tea With Friends, has created another beautiful collection of themed teas. The focus this time is on celebrations drawn from Cornwall, Ireland, Scotland and Wales.  Celtic Teas With Friends offers 13 new tea party plans and menu suggestions. Readers will discover many delights in this charming guide from a lively St. Patrick's Day tea to a Scottish Hen Party Tea, and a Welsh Hiareth housewarming tea. January offers two parties- Nollaig na mBan, The Irish Women's Farewell to Christmas tea as well as a Burns Night Celebration High Tea.  Call-out boxes throughout the text include historical facts, legends and lore, and tea quotes. Part planner and reference tool, this practical guide helps readers entertain with style and warmth in the gracious tradition of Celtic hospitality. Be inspired all year long with this beautifully illustrated gift book filled with recipes and steeped in Celtic tradition.
Chocolate Irish Cream Cake
1 cup butter (room temperature)
1 cup sugar
4 eggs
1 cup self-rising flour
½ cup hot chocolate mix
¼ cup unsweetened cocoa
1 teaspoon vanilla
¼ cup milk
3 tablespoons Irish cream liqueur
Filling:
½ cup butter (room temperature)
2 cups confectioner's sugar
3 tablespoons Irish cream liqueur
Icing:
6 ounces unsweetened chocolate
6 ounces semi-sweet chocolate
½ cup cream
Preheat oven to 300 degrees F. Grease, line and flour a 9-inch cake pan with wax paper. Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, hot chocolate mix, and cocoa into butter mixture. Fold in with a spatula. Add vanilla and Irish cream liqueur. Blend with mixer until batter is smooth. Add milk and blend again until batter is soft and smooth. Pour the batter into the prepared cake pan. Bake for 60-90 minutes or until top of cake springs back to the touch. Remove from the oven and cool for 15 minutes. Remove from pan, place on a wire rack and cool completely.
Filling:
Beat all ingredients together with mixer at high speed until fluffy. Split cake in half and fill between layers allowing some filling to protrude to the edge.
Icing:
In a medium saucepan, melt both chocolates in cream over low heat. Stir until smooth. Add a little more cream, if needed, for the mixture to become glossy when whisked. While still warm, spread over top of cake and allow to
drizzle down the side. Top with walnuts, pecans or hazelnuts. Serves 8 - 10.