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 feasible to prove the history of transcribed cooking instructions back into the far past, in truth as far as the Egypt of the Pharoahs, and possibly even further. However, mostly, these ancient recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and desserts, something that is very familiar to us today. He also informs us how the ancient Romans made use of many herbs, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later on, we have two interesting cookery books published in the 1300s : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that appears on menues today, but instead accounts of the types of food on the menus of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices such as basil and rosemary. These new herbs and spices was responsible for an eruption in books on cooking, some of which are kept safe in private libraries. For the centuries that followed, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications are increasing in popularity as a result of better eduction, more spare time and a general increase in wealth. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Booze Cake recipe.
