BOURBON HARD-SAUCE FROSTING
1>. In saucepan simmer raisins and water uncovered 20 minutes; drain,
reserving 3/4 cup liquid; cool. Stir together flour, baking soda, salt and
spices; set aside. In large bowl of electric mixer cream butter and sugar
until fluffy. Add egg and beat until well blended. At low speed add flour
mixture to creamed mixture alternately with reserved liquid. Sir in
raisins, chopped walnuts and bourbon. Divide batter between two greased and
floured 8-ich pans. Bake in center of preheated 3500F oven about 20 to 25
minutes or until cake springs back when touched with a finger. Cool pans on
racks 10 minutes, then invert on racks, turning layers top-side up. Fill
and frost with Bourbon Hard-Sauce Frosting. BOURBON HARD-SAUCE FROSTING:
Cream butter, then gradually beat in 3 cups 10X sugar, egg and bourbon
until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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