blarney stones
(1 RATING)
This recipe has been handed down for at least 4 generations thus far. It is total Blarney! Our family has made this recipe each St. Patrick's Day for approximately 60 years and none of us are Irish! It is a messy experience that we just can not resist putting ourselves through each year all for the sake of tradition! Hope you enjoy! This basic sponge cake is also used for jelly roll.
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cook time
method
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Ingredients
- 4 - eggs
- 2 cups granulated sugar
- 1 cup hot water
- 2 cups flour
- 2 teaspoons baking powder
- 1 dash salt
- - powdered sugar icing, very thin
- - ground peanuts, finely ground
How To Make blarney stones
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Step 1Grind peanuts with a meat grinder or food chopper (The one from Pampered Chef works very well). Set peanuts aside in a shallow dish.
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Step 2Combine flour, baking powder and salt. Set aside.
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Step 3Beat eggs and sugar until thick. Gradually add hot water and flour mixture alternately to mix.
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Step 4Pour into greased jelly roll pan.
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Step 5Bake at 350 degrees for 20 minutes or until cake tests done. Cool.
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Step 6While cake is baking, prepare very thin powdered sugar icing.
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Step 7Cut cooled cake into approximately 1 1/2" X 2" rectangular squares.
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Step 8Now comes the FUN! This is a little less messy if you have two people.
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Step 9You have a shallow dish of icing, a shallow dish of crushed peanuts and the cut bars of cake. Roll the cake in the thin icing and then in the crushed peanuts.
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Step 10Dry on racks or waxed paper. These bars do not keep particularly well. They should be enjoyed and shared with friends on the holiday.
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Step 11HINT: I find that lining the jelly roll pan with parchment paper instead of greasing works well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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