• Antoinette

“Irish” I had a slice of this cake RIGHT NOW!

Updated: Mar 25, 2020

Irish Spice Cake with Custard Topping!

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Ingredients for Cake

1 cup granulated sugar

1 egg, room temp.

3 Granny Smith apples, peeled and diced

4 tbsp. Butter, room temp

1/2 tsp. Ginger

1/4 tsp. Allspice

1/2 tsp. Nutmeg

1 tsp. Pure Vanilla extract

1/4 cup chopped walnuts

1/2 tsp. Baking powder

1/2 tsp. Salt

1/2 tsp. Ground cinnamon

1 cup all- purpose flour

Ingredients for Custard

1 3/4 cup whole milk

1/2 cup granulated sugar

6 large egg yolks

1 tbsp. cornstarch

1 tbsp. pure vanilla extract

Instructions for Cake

Preheat oven to 350 degrees F.

Generously grease an 8-inch square cake pan.

In a large bowl cream the butter and sugar together until light and fluffy.

Add the egg, apples, nuts, and vanilla and stir well.

In medium sized bowl mix together the flour, ginger, allspice, nutmeg, baking powder, salt and cinnamon.

Sift in the dry ingredients and mix well.

Pour the batter into the prepared pan and bake for approx. 45 minutes or until the cake is lightly browned and a toothpick inserted into the center comes out clean.

Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.

Serve warm or at room temperature with custard topping.

Instructions for Custard Topping

Pour the milk into a medium size saucepan and cook over medium heat until bubbles appear along the edges of the pan.

While the milk is heating, add the sugar and egg yolks to the bowl of an electric mixer fitted with the whisk attachment. Beat for 3-4 minutes, until the mixture is thickened slightly and pale yellow. Beat in the cornstarch.

With the mixer running, gradually pour the heated milk into the egg yolks in a slow thin steady stream. Stop the mixer halfway through pouring in the milk to quickly scrape down the sides of the bowl. Resume beating at medium speed to slowly add the remaining milk.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the spoon with a light, creamy layer. Do not allow the mixture to boil. The maximum temperature it reaches should be 170 degrees F.

Strain the sauce into a bowl through a fine mesh strainer and stir in the vanilla. Cover and refrigerate. Custard sauce can be served over Irish Apple Cake either warm or cold and will keep for 2 weeks covered in the refrigerator.

Enjoy! 😉

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