Blarney Stones

2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups confectioners sugar
1/2 cup water
1 cup heavy cream
1 teaspoon almond extract
3 egg whites, stiffly beaten
Snow Icing:
2 cups confectioner's sugar
3 tablespoons light cream
2 teaspoons dry sherry or rum
Finely chopped peanuts

Preheat oven to 350F. Combine flour, balking powder, set aside. In a mixing bowl whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition, just until combined. Fold in egg whites. Spread onto a greased and waxed paper lined 13 x 9 x 2 inch baking pan. Bake at 350F for 25 to 30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan. Cool completely. With fork, break cake into 1-1/4 inch to 1-1/2 inch pieces.

For icing:
Mix sugar, cream and sherry or rum until smooth. To frost, spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake coating all sides. Dip frosted cake cubes into peanuts. Place on a wire rack to cool. Serve as cake.

Yields 6-7 dozen.

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Cajun Country -- New Iberia, Louisiana