St. Patrick's Day Bread with Irish Whiskey Glaze

This is a good basic recipe for breads made with liquor. It can be varied with bourbon, Cognac or Sherry. Currants, glaceed fruits and a variety of nuts can be substituted.

It says to use 3 greased mini-loaf foil pans 6x3x2 inches, (I used instead 8x8 inch square pan and made 1 cake. Test to see if done).

1/2 cup butter
1 cup sugar
2 eggs
1/4 cup Irish whiskey
1/3 cup sour cream
2 teaspoons vanilla

1 3/4 cups flour
2 teaspoons baking powder
1 cup dark raisins
1 cup chopped walnuts

Beat the butter with the sugar add eggs, whiskey, sour cream and vanilla until blended. Combine and add the remaining ingredients and stir until dry ingredients are moistened. Do not overmix.

Divide batter between 3 greased mini-loaf foil pans (6x3x2-inches) and bake in a 325 oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack.

When cool, drizzle tops with Irish whiskey glaze. Yields 3 mini-loaves.

IRISH WHISKEY GLAZE:

1 teaspoon Irish whiskey
1 tablespoon cream (or evaporated milk)
1 teaspoon melted butter
2/3 cup sifted powdered sugar (more if needed)

Stir together all the ingredients until blended.