20--- Blarney Cake

This recipe is inspired by Blarney Stones- a more time-intensive St. Patrick's Day dessert.  With a toddler at my feet, I'm all for the quick and easy version these days.

Blarney Cake
Serves 8

CAKE
1 cup butter, softened
1 cup sugar
4 eggs
1 tsp almond extract
2 cups flour, sifted

FROSTING
1/2 cup butter, softened
2 cups powdered sugar
1 tsp pure vanilla extract
1/3 cup whole milk
1 cup roasted peanuts, chopped

Preheat oven to 350 degrees.  Use a mixer to combine butter and sugar until fluffy.  Add in eggs, one at a time, then add almond extract and mix well.  With mixer running, add in flour gradually and mix until just combined.

Pour batter into a loaf pan sprayed with baking spray.  Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.  Note you may need to place an aluminum foil tent over the top of the pan if the cake is browning too quickly.  Remove the cake from the oven, allow to cool for 15 minutes prior to loosening the edges with a knife and transferring cake to a cooling rack.

Once cake is room temperature, mix the frosting.  Use a mixture to whip the butter, then gradually add powdered sugar until well mixed.  Add in vanilla extract and milk as you continue to mix.  When frosting is light and fluffy it is done!

Frost the top and sides of the cake, then sprinkle with chopped peanuts and press gently to get them to adhere to the frosting.  Refrigerate until ready to serve, then bring to room temperature for 20 minutes prior to slicing and serving.