Grandma Mottle's Blarney Stones


Every St. Patrick's Day when we were growing up, my grandmother would have us over to make Blarney Stones, pound cake cubes dipped in frosting and rolled in dry roasted peanuts. This became a tradition we considered part of our Irish family heritage.

Prep Time:
15 mins
Total Time:
15 mins
36 servings


  • 2 cups confectioners' sugar

  • ½ cup milk, or as needed

  • 1 ½ teaspoons vanilla extract

  • 2 cups dry roasted salted peanuts, finely chopped

  • 1 pound cake, cut into bize-size cubes


  1. Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.

  2. Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.

  3. Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

    close up view of Blarney Stones with a green background
    Jennifer Baker

Nutrition Facts (per serving)

117 Calories
6g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 117
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 23mg 8%
Sodium 108mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 3g
Calcium 12mg 1%
Iron 0mg 2%
Potassium 71mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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