Bourbon Pound Cake |
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| Ingredients |
Weight |
Measure |
Directions |
| vegetable
shortening |
1
lb. 3 oz. |
3
cups |
Cream together shortening and butter in mixer; add sugar and blend until smooth. Combine flour, baking powder, salt and baking soda. Add to creamed mixture. Mix on low speed for one minute. Add sour cream and whiskey/flavoring. Add eggs and beat on medium speed for 2 minutes. Scale 2 lbs. 4 oz. batter each for 6 greased 9-inch tube pans (or 9x5x3-inch loaf pans). Bake at 350 degrees F. for 55 minutes or until tests done. Glaze: Yield: 6 cakes |
butter |
1
lb. 8 oz. |
3
cups |
| granulated
sugar |
3
lbs.12 oz. |
2
1/4 qts. |
|
| cake
flour |
3
lbs. 3 oz. |
3
qts. |
|
| baking
powder |
1
oz. |
3
Tbsp. |
|
| salt |
1/2
oz. |
1
Tbsp. |
|
| baking
soda |
1/8
oz. |
1
1/2 tsp. |
|
| sour
cream |
1
lb. |
2
cups |
|
bourbon
whiskey* |
8
oz. |
1
cup |
|
| large
eggs |
2
lbs 10 oz. |
24 |
|
| Glaze | |||
| confectioners' sugar | 3
lbs. |
3
qts. |
|
| water | 6
oz. |
3/4
cup |
|
*
1 oz. bourbon flavoring and 6 oz. water may be substituted |
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www.clabbergirlfoodservice.com
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