Flavor is draw for Irish Cream Cake

St. Patrick's Day already is upon us and spring just three days later. Everyone is antsy for a change of seasons this year. We had quite a winter for the Lowcountry.

Surely someone's head is shaking, "Sheesh, lady, you don't have a clue."

OK, ignorance is bliss. Wear green on Wednesday and be glad for the green of spring that will soon surround us. The only spoiler is the pollen, which I suppose is the Lowcountry equivalent of shoveling snow.

A Summerville reader apparently wants to celebrate St. Pat's with a treat, Irish Cream Cake.

The name, of course, comes from Irish cream liqueur. The oldest and best-known label is Baileys. The Irish whiskey and cream-based liqueur, which includes a bit of chocolate, vanilla and caramel, was introduced by Gilbeys of Ireland in 1974.

It is made in Ireland with milk from Irish cows. But don't be fooled by the signature on the label, R.A. Bailey. He/she doesn't exist except in the name of marketing.

No matter, the flavor is the draw. Denise Perry of Mount Pleasant shared this recipe:

Irish Cream Cake

For cake:

1 box white cake mix

1 (6-ounce) box instant vanilla pudding mix

1 1/2 cups Irish cream liqueur

1 cup miniature semi-sweet chocolate chips

4 eggs

1/2 cup vegetable oil

For glaze:

1 cup Irish cream liqueur

3 cups confectioners' sugar

Preheat oven to 350 degrees.

For the cake: In a large mixing bowl combine the cake mix, pudding mix, liqueur, chocolate chips, eggs and oil. Mix as directed on the box. Pour into greased and floured bundt pan. Bake as directed on box mix, or until cake springs back when lightly touched, about 45 minutes.

Note: Batter can be poured into 10 greased and floured 1-cup cake molds. Bake 25-30 minutes. "This makes individual cakes which is a nice present for friends," says Denise.

For glaze: In a small bowl combine liqueur and confectioners' sugar. While cake(s) is still warm, poke holes in cake and pour glaze mixture over. Allow cake to cool in pan for 2 hours before removing.

Dee Beaujon of Charleston found this recipe online several years ago. "It's the best and a great dessert for St. Patrick's Day or any time you want to serve a special cake. I'm asked to share my recipe often!"

Irish Cream Cake

1 cup chopped pecans

1 (18.25-ounce) yellow cake mix

1 (3.4-ounce/4 serving size) instant vanilla pudding mix

1/2 cup water, divided use

1/2 cup canola oil

4 eggs

1 cup Irish cream liqueur, divided use

1/2 cup butter (or 0g. transfat 50/50 butter blend)

1/4 cup water

1 cup white sugar

Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan. Sprinkle pecans evenly over bottom of pan.

In a bowl, combine cake mix and instant pudding mix. Mix in 1/4 cup water, canola oil, eggs and 3/4 cup liqueur. Beat on high for 5 minutes. Pour over pecans in pan. Bake for 1 hour in preheated oven; or until it tests done with a toothpick. Cool for 10 minutes in pan, then invert on serving dish; let cool for 20 minutes. Poke holes in the cake.

Make glaze: In a saucepan, combine butter, remaining 1/4 cup water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add remaining 1/4 cup liqueur. Pour glaze evenly into bundt pan and then turn cake back into pan. Let cool another 20 minutes. Turn out onto cake plate. The glaze will be absorbed and makes a pretty finish to the cake. Sprinkle with a few, (finely chopped) pecans.

In a pickle

Teresa Withrow requested a recipe for pickles similar to Wickles pickles, with a sweet, sour and spicy flavor combo.

What are Wickles? They started with a family recipe that has grown into a product line that includes pickles, relish, peppers and okra.

The slogan is "wickedly delicious," which speaks to their peppery-sweet na- ture.

Joanne Alexander of West Ashley jokes that we must be "channeling" her recipe box lately.

"I have had this recipe for about 10 years and have given it out before to folks who like those Wickles Pickles. It is definitely on the same wavelength and can be tweaked to one's own taste.

"My father-in-law used to drive to Texas regularly to visit and he always came back with recipes from his older sisters (God rest their souls, those ladies were good cooks!). I used to just call these Houston Pickles, but you can call them ..."

Wickles Sort-of Pickles

1 (46-ounce) jar Mt. Olive whole dill pickles

1 head garlic, cloves peeled and slivered

3 1/2 cups sugar (see cook's notes)

A few shakes Tabasco sauce (see cook's notes)

Cook's notes: "If this is sweeter than you like, you could cut back a bit on the sugar and add back more of the dill pickle juice or a little vinegar. You could also increase the garlic if you want more of that flavor.

"Wickles has an actual hot pepper in the jar. You could add one or more (given the size of the jar and your taste) instead of or in addition to the hot sauce. I would split the side of the pepper open to expose the seeds as it appears the Wickles folk do this."

Drain the jar of pickles. Slice pickles thin or thicker, like Wickles, to your preference. Repack into jar, layering multiple times with the sugar and garlic slivers as you go (throw in the peppers if using).

Finish with sugar and hot sauce. Replace lid and turn jar until liquid forms. Store in the refrigerator.

Let it sit a few days or a week, turning occasionally, before you serve.

Judy Oken of Meggett also offers a large-batch version, a recipe given to her by an instructor at the Culinary Institute of Charleston.

"He gave me a jar but would not give me the recipe, he finally gave in to my request.

Hot Pickles

1 gallon jar of plain dill pickles (not kosher)

5 pounds white sugar, minus 1 cup

12 cloves of garlic, peeled

1 (2-ounce) bottle of Tabasco sauce

Drain, rinse and slice the dill pickles into rounds, discarding the juice.

Layer all ingredients in the gallon jar: Some pickle slices, sugar, garlic cloves and Tabasco; repeat until all ingredients are used up.

Put lid on the jar and flip the jar daily (one day on bottom, one day on the lid) for two weeks.

Store in refrigerator.

Repack into smaller jars if desired.

Who's got the recipe?

--Agnes Nelson of Moncks Corner loves the versatility of lentils and wants to share her recipe for lentil soup. But first, she is curious to find out what other readers are doing with lentils. Great idea, please let us know.

--Another Moncks Corner reader asked about strawberry desserts. We've received a couple of pie recipes, coming soon, but if anyone has a different type of dessert, we would love to hear from you, too.

Looking for a recipe or have one to share? Reach Teresa Taylor at 937-4886, food@postandcourier.com.