Try this Bourbon Cake recipe, or contribute your own.
Suggest a better descriptionDirections 1. Preheat oven to 350 F. 2. butter and flour two 9 inch springform cake pans. 3. In a large bowl, sift flour together with baking soda, baking powder and salt. 4. With a hand mixer, cream butter together with sugar until fluffy and light. 5.Add egg yolks, one at a time, then the whole egg. Fold in lemon juice, zest and sour cream by hand until smooth. 6. Divide mixture evenly between two pans. Bake 35 to 40 minutes or until cake test done. 7. Let cakes cool for 10 minutes, then turn out on a rack to cool completely. 8. For syrup, melt sugar and bourbon in a small saucepan over low heat, stirring until well blended. 9. Cut each cake in half horizontally. Brush each layer with syrup. 10. For frosting whip the cream, gradually adding sugar by the tablespoon until stiff. 11. Spread first layer with cream, top with another cake layer and repeat. Frost the last layer with remaining cream and garnish with fresh sun and cornflowers if desired Source HomeStyle Mag. Sept issue submitted by marina Posted to MM-Recipes Digest V3 #223 Date: Fri, 16 Aug 1996 18:57:13 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1258 | ||
Calories from Fat: 366 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 24.9g | 125 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 123.6mg | 38 % | |
Sodium 163.6mg | 6 % | |
Potassium 207.4mg | 5 % | |
Total Carbohydrate 212.9g | 63 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 210.3g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1258
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