Bourbon Cake

2 sticks soft butter (1 cup)

2 cups sugar

4 eggs

3-3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1-1/2 cups sour cream

2 tsp vanilla

1 generous cup each of chopped walnuts (or pecans) , dates (or raisins) and maraschino cherries

Grease and flour a bundt pan

Cream butter and sugar.  Add vanilla and eggs

Combine flour, soda and salt.  Add 1/2 to the butter mixture.  Blend well.

Add the sour cream and blend well.

Add the balance of the flour and blend well.

Stir in the walnuts, dates and cherries.

Pour into pan

Bake at 350 for 1 hour and 15-20 minutes or until toothpick comes out clean.

Remove.

Mix together 1/2 cup orange juice, 1/3 cup sugar and 1/4 cup bourbon.

Pour mixture over the cake.

Let the cake stand for 3-4 hours before removing.

To finish, either dust with confectioners or you can make a glaze from:

2 cups confectioners sugar

1 tbsp. OJ

1 tbsps. bourbon

Pour over cake and garnish with finely chopped walnuts.

NOTE:  if you have extra batter, bake it in cupcake cups or a small pan.

Advertisements

Chocolate Tiramisu Tart

Crust

P1110278

Click image to view video.

  • 1/2 cup butter
  • 1 tbsp. coffee liquer
  • 1-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1/4 cup confectioners sugar
  • 1/4 tsp salt

Grease a 9″ tart or springform pan

Heat butter and liquer until butter melts.

Continue reading

Maple Walnut Tart

2/3 cup softened butter

1/2 cup confectioners sugar

2 egg yolks

1-2/3 cups flour

3-4 tbsps cold water

Beat butter and sugar until creamy.  Add yolks and flour and enough water to make a soft dough.

Wrap in plastic wrap and refrigerate for one hour or freeze 10-15 minutes

Roll out and fit into pan and refrigerate one hour or freeze 10-15 minutes.

Blind bake at 350 for 15 minutes

Cool

3/4 cup softened butter

1/2 cup light brown sugar

2 eggs

1/3 cup pure maple syrup

1 tsp vanilla

2 cups chopped walnuts

1/3 cup flour

Beat butter and sugar until creamy.  Add the egg, syrup and vanilla,  Fold in the walnuts and the flour.

Pour filling into baked crust and bake at 350 for 45-50 minutes until nice and brown.

When cool, dust top with confectioners sugar and serve!

Strawberry Ricotta Scones

Scone

P1110240

Click image to view video.

  • 1 egg
  • 1/2 cup buttermilk (or reg milk with 2 drops of white vinegar)
  • 2 tbsps. lemon juice
  • 1 tsp vanilla
  • 1/2 cup ricotta (I drain mine in a strainer for about 2 hours to remove as much liquid as possible)
  • 3 tbsps sugar
  • 1-2 tbsps grated lemon zest
  • 2 cups flour
  • 2-1/4 tsps. baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup very cold butter cut up
  • 1 cup chopped strawberries

Mix together the egg, buttermilk, lemon juice and vanilla.  Add the lemon zest and the ricotta and mix well.

Continue reading