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Blarney Stones
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Description
A lovely combination of cake, icing and peanuts to celebrate the Irish! These are a great St. Paddy’s tradition at our house —make it yours too!
Ingredients
- FOR THE CAKE:
- 2 cups Sugar
- 4 whole Eggs, Separated
- 1 cup Boiling Water
- 2 cups Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Vanilla
- _____
- FOR THE GLAZE:
- 2 pounds Powdered Sugar
- 13 Tablespoons Water
- 1 pound Peanuts, Chopped
Preparation
Cream the sugar and egg yolks. Add boiling water to the sugar/yolk mixture; combine completely. Sift flour and baking powder, add to the batter. Beat egg whites until stiff. Fold egg whites and vanilla into the cake batter.
Grease a 9 x 13 inch baking pan, and a 9 x 9 inch baking pan. Divide batter between pans, putting more batter in the larger pan (about 1 inch deep in both pans). Bake at 350 degrees for 20 – 24 minutes, or until a toothpick comes out clean. Cool.
Combine powdered sugar and 10 tablespoons water. Add additional water until a thin glaze is formed (thinner than pancake syrup). Place glaze in in a shallow bowl. Put chopped peanuts in a different shallow bowl.
Cut the cooled cake into 2 x 3 inch rectangles. Dip each little cake into the glaze; allow excess to drain off, and then roll the cake in the chopped peanuts.
Place the cake on parchment paper or plastic wrap and allow to dry. Wonderful!
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3 Comments
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janilyne on 2.18.2011
Thank you for sharing this recipe!
I had never heard of these before – but needed something for a friends “farewell to gall stones” party before her surgery. Of course the food theme was anything “rocks” or “stones”. People at work loved them & begged me for the recipe.
I made them again a few weeks later for a family weekend. Again, everyone LOVED them! They taste so much like a PB&J donut made by a fancy bakery in my area. YUM!
ilovemetatertot on 3.17.2010
This turned out fairly well! I made sure to thoroughly prepare before mixing, I seperated out my eggs, and did my sifting before hand. My cake turned out a little sticky, I have never made this before, so I am not sure if that is normal, so I greased my knife while slicing the rectangles. Once my glaze reached the desired consistency at around 15 tablespoons of water, I added a tablespoon or two of Irish Cream coffee creamer and it did wonderful things to this already fantastic recipe! I purchased my peanuts fresh and the brown papery skin was attatched to most of them, any tips on how to remove these without the labor intensive and time consuming method of peeling each one?
mo2boyz on 3.16.2010
My Granny use to make these for us when I was a child. They are wonderful.