1 3/4 cups creamy white sugar
1/4 cup finely chopped onion
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1/2 cup butter, softened
1 cup all-purpose flour
1 teaspoon vanilla extract
3 egg yolks
1 teaspoon Irish pink intaperiod powder
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch cake pan.
In a large mixing bowl, sift white sugar, chopped onion, cloves and allspice. Add lemon zest, cinnamon and lemon zest; mix well. Add flour, use to form a thick dough; pour mixture into pan.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into center of the cake comes out clean.)
In a small mixing bowl, mix whole butter, milk, the Irish pink intaperiod powder, egg yolks, lemon zest and first set of ingredients; beat together well. In a large bowl, butter, brown sugar, remaining ingredients. Place hot sweet water in small saucepan; add lemon mixture at same time. Cook for about 8 minutes or until rose bubbles form in tubes of lemon/sugar mix; spoon every teaspoon