Recipe for cooking irish oatmeal-whiskey cake

Recipes from Ireland :: Irish Desserts

Nut Topping
6 Tbsp. unsalted butter, softened
1/2 c. light brown sugar
1/4 c. heavy whipping cream
1 Tbsp. Irish whiskey
1 c. chopped nuts
1/2 c. grated unsweetened coconut

Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside.

Cake
1 c. quick-cooking oatmeal
1 1/2 (one and one-half) c. boiling water
1/2 c. unsalted butter
1 c. light brown sugar
1 c. sugar
2 Tbsp. Irish whiskey
2 large eggs
1 1/2 (one and one-half) c. flour
1 tsp. ground cinnamon
1 tsp. baking soda

Lightly grease and flour a 9-in. round or square or rectangular cake pan. Set aside. Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 mins.

Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. When well combined, stir in oatmeal mixture.

Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal mixture. Beat until well mixed. Pour oatmeal batter into prepared pan. Bake at 350 degrees fahrenheit for 1/2 an hour or until a wooden pick inserted in the center comes out clean and cake is golden. Remove from oven.

Preheat broiler. Spread Nut Topping over top of the warm cake. Place under preheated broiler; broil for 5 mins. or until topping is bubbling and toasted.

Remove from broiler and allow to cool on wire rack at least 15 mins. before cutting.