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Prep time
30 minutes
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Cook time
30 minutes
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Makes
24
Author Notes
I lived for many years in Butte, MT -- where people say you're Irish even if you're not Irish -- and where St. Patrick's Day is a big event. This is based on an old Butte recipe for the holiday. While the cake is essential, this is all about the frosting and peanuts. —louisez
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Ingredients
- Cake
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1 1/4 cups
sugar
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2 cups
flour
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1 cup
boiling water
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2 teaspoons
baking powder
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2 teaspoons
vanilla
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4
eggs, separated
- Frosting
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1/2 pound
unsalted butter, at room temperature
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7 cups
confectioner's sugar
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1/2 cup
milk
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2 tablespoons
vanilla
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6 cups
finely chopped peanuts, to coat
Directions
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Cream yolks and sugar till pale yellow. Add half of the boiling water and the flour and the baking powder. Add remaining boiling water and vanilla and beat. Beat whites till stiff and fold in. Pour into a 9x13 pan lined with parchment and bake at 350 degrees for about 30 min. or till done. Cool in pan on rack.
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Prepare icing: Cream butter. Add sugar, vanilla, and milk and beat till fluffy.
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To assemble: When cake is cool, cut into 24 pieces. Ice each piece on all sides and coat on all sides with finely chopped peanuts. To store, keep in refrigerator (though can bring to room temperature to serve).
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