Irish Whiskey Mini Flute Cakes

Surprise surprise – decided to go with something Irish after all. I can’t stand this feeling of doom and gloom. I don’t know about the rest of you, but I am avoiding much of the news reports with all their speculation. I’ll look to the CDC and WHO for updated, but I’m not going to dwell on things. At least not today.

Under normal circumstances, we’re attending a number of Irish Street Festivals leading up to Saint Patrick’s Day. One of the things I like to get at the Street Fairs are the mini cakes. These make wonderful parting gifts when your Saint Patrick’s Day Dinner Guests are heading home. They are nicely wrapped, and can be enjoyed on the drive home or popped into the freezer for another day.

I don’t know if the Mini Flute Cakes can freeze. Maybe, but I wouldn’t try freezing the sauce. Give the cakes with instructions for the sauce and little mini-bottles of Whiskey. Yeah, that’s it. Already I’m thinking ahead, for next year when the world has returned to normal, whatever that might be.

Irish Whiskey Mini Flute Cakes
The Flute Cakes
2 tablespoons Instant Espresso Powder
2 tablespoon Irish Whiskey
1 box Yellow Cake Mix
1/2 cup Butter, softened
3 Eggs
2/3 cup Water
1/2 cup Irish Whiskey

Heat oven to 350-degrees. Spray 12 mini fluted tube cake pans with cooking spray.

Note: If you don’t have a mini fluted tube cake pan, bake in a 12-cup flouted bundt cake pan, increase baking time by about 30 minutes, checking with a cake tester or toothpick for doneness.

In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.

In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.

Whiskey Butter Sauce
1/2 cup Irish Whiskey
3/4 cup Sugar
1/4 cup Water
1/4 cup Irish Butter

In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.

To serve, place cakes on dessert plates; drizzle with sauce.

Note: The sauce can be made ahead of time and then simply reheat it prior to serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen