Blarney means clever, flattering, or coaxing talk and is typically associated with the Blarney Stone in Cork Ireland. The builder of the castle was in the middle of a lawsuit and was told to kiss the first stone he saw on the way to court for luck. MacCarthy won the case and the stone earned it’s place in history.
Today, thousands visit the castle every year to do their own kissing ritual. One must lean over backwards and kiss it upside down to receive the gift of gab. Before the rails were put in place, it was very dangerous to attempt this feat.
‘Tis there’s the stone that whoever kisses
He never misses to grow eloquent;
‘Tis he may clamber to a lady’s chamber,
Or become a member of Parliament.
“A noble spouter he’ll sure turn out, or
An out and outer to be let alone;
Don’t try to hinder him, or to bewilder him,
For he is a pilgrim from the Blarney stone.”
BY: Francis Sylvester Mahony
For your own piece of the Blarney Stone, give this cake a try. it is a bit messy to make but well worth the effort.
1 1/2 c Cold whipping Cream
3 Large Eggs
2 tsp Vanilla/favorite flavoring
2 1/4 c Cake Flour
1 1/2 c Sugar
2 tsp Baking Powder
1/2 tsp Salt
7 1/2 c (1 bag) Powdered Sugar
2/3 c Milk
2 tsp Vanilla/same flavoring used in cake
16 oz Peanuts/Cashews
Note: While I use the cake recipe below, you can substitute any cake you like. I prefer this one as it is a very light cake that goes well with the nuts.
Chill mixing bowl and beaters in the freezer.
Preheat oven to 350 degrees
Grease and flour 13 x 9 baking pan. I find that using parchment paper on the bottom ensures the cake will come out in 1 piece.
Pour the whipping cream into the chilled bowl and whip it. There is a fine line between a stiff cream and becoming butter so you cannot walk away! Place in the fridge while beating the eggs.
In a separate bowl whip the eggs till they are thick and yellow.
Mix in the vanilla or other flavoring. You can get creative here because the cake is so mild anything works. This time I used my vanilla flavored rum.
Fold the egg mixture into the whipping cream. This is easy but requires a gentle touch. The air in the cream is needed for the cake to rise properly. Don’t worry about it mixing it totally.
Combine all the dry ingredients. Slowly add it into the whipped cream by thirds. Once 1/3 has been folded in, add the next third. Once it is finished it will look thick and yummers.
Bake on the middle rack for 35 to 40 minutes. I always take a short peek at cakes 5 minutes early to see how they look. If you think it is ready, insert a toothpick, it should come out dry.
Ready to bake!
Allow cake to cook and then remove to a cutting board. Cut into squares.
For the glaze, combine the sugar, milk and flavoring until it is nice and thick. You don’t want it too thin of the nuts will run off the cake.
Pound the nuts until they are in small bits. You want a mixture of tiny crumbs to pieces. Place all the pieces onto a plate.
Lay a piece of wax paper on a cookie sheet. Holding the cake over the bowl, spoon eh glaze onto the piece. You need to coat the top and all 4 sides. I leave the bottom plain. Once the glaze is on, move it to the plate holding the nuts. Gently roll and push the nuts onto the cake. The stones need to sit for an hour so the glaze can harden.