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Irish Whiskey Cake
Submitted by: SueW
2 1/4 cup flour
2 cups sugar
3 eggs
3 tablespoons instant coffee
1 cup butter or margarine, softened
1/4 cup Irish whiskey
1 cup sour cream
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
Cream butter or margarine with sugar until fluffy. Add sour cream. Dissolve coffee in whiskey. Mix flour, salt and soda together in a separate bowl. Combine all ingredients. Bake in bundt pan at 325F for 1 hour.  Makes 1 cake.

Irish Tea Brack
Submitted by: SueW
1/2 pint strong tea
1 pound mixed dried fruit
6 ounces brown sugar
1 egg, lightly beaten
1 ounce margarine, melted
9 ounces plain flour
1/2 level teaspoon baking soda
1/2 cup raisins
Preheat oven to 350F. Use a 2 pound loaf pan. Mix tea, fruit and sugar in bowl and leave overnight. Mix in beaten egg and melted margarine. Add raisins. Fold in flour and baking soda. Place in greased pan (lined). Bake for approximately 1 1/2 hours. Leave for 10 minutes in pan after cooking, turn out. Makes one cake.

Irish Chocolate Coffee Cake
Submitted by: SueW
1 box chocolate cake mix
1/2 cup oil
4 eggs
3 tablespoons instant coffee
3/4 cup Irish Whiskey
1/2 cup water
1 package chocolate instant pudding
1 tub of Cool Whip
With an electric mixer combine all ingredients except Cool Whip. Mix for about 2 minutes; pour into greased and floured bundt pan. Place in 350F preheated oven. Bake for 50 minutes or until straw comes out clean. Invert and cool on a rack. Cut and serve with a dollop of Cool Whip. Or if you prefer to frost the cake:
Irish Chocolate Frosting
1 tablespoon instant coffee
2 tablespoons Irish whiskey
2 2/3 cup powdered sugar
2/3 cup margarine, softened
1 teaspoon vanilla
Mix coffee and whiskey until coffee is dissolved. Beat all ingredients on medium until smooth.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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