Continuing with the Irish theme here (and excuses to dabble in the various bottles weighing down my sideboard) I thought putting green buttons and Irish Cream in a buttercake would give me justification to call it Irish!

Irish Cream Buttercake

Cake:

125g softened butter

1/2 cup caster sugar

2 eggs, beaten

1/2 cup Irish Cream

1 & 1/2 cups gluten free self raising flour

1 tsp xanthan gum

1/2 cup green buttons

For the icing:

1 & 1/2 cups sifted gluten free icing sugar

25g softened butter

1 capful of Irish Cream

Additional green buttons or whatever you fancy for decoration.

Preheat a fan forced oven to 160 celcius (180 if not fan forced)

Cream the butter and sugar, add eggs one at a time and beat after each, alternately add small amounts of flour, gum and Irish Cream until well combined.  After the batter is prepared, slowly fold through the buttons.  Pour into a 15cm pan (I used a silicon pan, grease the pan if you use a metal pan) and bake.  Cake is cooked when a skewer inserted comes out clean.  It should take approximately 35 – 40 minutes.  Let stand in the pan for a couple of minutes, then allow to cool on a wire cooker while you are preparing the icing.

For the icing – beat together the butter and icing sugar until smooth, then add the Irish Cream.  Remember, although the alcohol in the cake has been baked out, the alcohol in the icing is active.  If you want to serve this to children, delete the Irish cream from the icing and use vanilla instead.  Spread over cake, decorate and enjoy.

Whole Irish Cream Buttercake