Pinch us—it's Christmas and we're Irish. Put the two together and you get a combustibly good cake and a new take on holiday tradition.
To make an authentic Irish Christmas Cake, you need both whiskey and patience—typically in equal abundance. The traditional yuletide cake is mixed and baked weeks before Christmas, wrapped, stored and "fed" a measure of whiskey each day. Once the cake has fully matured, it is frosted with royal icing and enveloped in a smooth sheet of Marzipan, sliced, and served with a pot of strong black tea.
A true Irish Christmas Cake is no mincing affair—it is dense, dark and heavy with dried fruit, spices, nuts and candied citrus peel. Our whiskey-drenched Christmas cake doesn't have the heft of its Irish cousin, but it it is a sublime sit-in. Serve it warm by the wedge with a scoop of melty Sorghum Frozen Yogurt or cooled with a mug of tea or coffee for a naughty (but nice) breakfast on Christmas morning.
—By Stacey Norwood, Multimedia Editor
This moist cake features sorghum and Tennessee whiskey.
The distinctive flavor of sorghum and the tang of yogurt meet in a one-of-a-kind dessert.