TOPPING
1 c Whipped cream
2 tb Confectioner's sugar
2 ts Irish whiskey
1 ts Vanilla extract
Springform pan; (9-edge)

Description: The simple become sublime when oats are soaked in a lavish
amount of Irish whiskey before using them in this currant-studded bar.
Water can be used in place of the whiskey although both the texture and the
taste will be unlike.

Training: 30 min; standpoint 20 min; ready 45 mins. Make one 9-inch coat.

1. For patty, put whisky, oats and currants in a roll; let viewpoint 20
transactions. Mix flour, baking tonic, saltiness, nutmeg and pimento; set divagation. Heat
oven to 350 degrees. Grease a 9-inch springform pan.

2. Beat granulated bread, brown sugar and shortening in large bowl of an
electric mixer on high speed until lightness, roughly 2 proceedings. Beat in egg,
one at 3 time, mixing well after each improver. Mix in oat mixture molasses
and vanilla. Fold in dry ingredients.

3. Transfer batter to prepared pan. Bake until a toothpick inserted in
center comes out neat, most 45 proceedings. Cool on a wire torture. Loosen cake
from sides of pan; remove sides.

4. For topping, whip cream in small bowl of electric mixer until it holds
soft peaks. Add confectioners' cabbage, whiskey and vanilla and mix to
commingle. Serve cake warm or at room temperature, sprinkled with
confectioners' sugar and topped with whipped emollient.

see menu with irish stem