| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Raisins |
| 2 | c | Water |
| 1 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Grated nutmeg |
| 1/4 | ts | Allspice |
| 1/2 | c | Butter, softened |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 1 | c | Chopped walnuts |
| 2 | tb | Bourbon |
| 1/4 | c | Butter, softened |
| 3 | c | 10X sugar |
| 1 | Egg, slightly beaten | |
| 1 | tb | Bourbon |
INSTRUCTIONS
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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