Every year, I greatly anticipate the coming of St. Patrick's Day just to eat this old Irish dish. This recipe is a mighty flavorful one; with a few non-traditional ingredients to liven up the dish. I like to eat my corned beef and cabbage with spicy mustard for dipping!
This cake, with its delicate texture, bakes up best in mini-loaf pans or muffins pans. The cakes taste even better the day after baking them. For a simple glaze, combine powdered sugar and orange juice and drizzle over the top.