Blarney Stones Recipe

Preheat oven to 350F.

Combine flour, baking powder, set aside.

In a mixing bowl whip cream until soft peaks form; gradually fold in sugar.

Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition, just until combined. Fold in egg whites.

Spread onto a greased and waxed paper lined 13 x 9 x 2 inch baking pan. Bake at 350F for 25 to 30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes.

Remove from pan. Cool completely. With fork, break cake into 1-1/4 inch to 1-1/2 inch pieces.

For icing: Mix sugar, cream and sherry or rum until smooth.

To frost, spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake coating all sides. Dip frosted cake cubes into peanuts. Place on a wire rack to set.