1 1/2 cup raisins
2 cup water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/4 tsp allspice
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup chopped walnuts
2 tbsp bourbon
BOURBON HARDSAUCE FROSTING
1/4 cup butter, softened
3 cup 10x sugar
1 egg, slightly beaten
1 tbsp bourbon
Directions
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.
Servings: 1 servings
Booze Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to follow the history of recipes back into antiquity, certainly as far back into recorded history as ancient Egypt, and maybe further still. However, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef tells us how the Roman cooks used a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab countries, including parsley and basil. These new herbs and spices prompted an increase in recipe manuscripts, the majority of which are kept safe in private cookery archives. By the time we get to the 20th century, cooking books were highly popular mostly as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Booze Cake recipe.
