Monday, April 11, 2016

Kentucky Bourbon Fudge Cake (1983)

  • 1/2 cup butter, softened
  • 2 cups sugar
  •  4 oz unsweetened chocolate, melted and cooled
  • 2 eggs, at room temperature
  • 2 tbspns Kentucky bourbon
  • 1 tspn vanilla
  • 2 cups sifted flour
  • 2 tspns baking powder
  • 1/2 cup milk
  • 1/2 tspn salt
  • 1 cup pecans or walnuts, finely chopped
  • Kentucky bourbon fudge frosting (see below)
Cream butter; gradually add sugar and beat until fluffy.  Blend in chocolate, beat in eggs, one at a time.  Add vanilla and bourbon.

Sift dry ingredients together, and add alternately with milk in three addition, beginning and ending with flour.  Fold in nuts. 

Bake in 2 greased and floured 9-inch cake pans at 350 degrees for 35 minutes.  Cool and frost with Kentucky bourbon fudge frosting.

Kentucky Bourbon Fudge Frosting
  • 1/2 cup unsalted butter
  • 2 oz unsweetened chocolate
  • 1 egg, at room temperature
  • 3 tbspns Kentucky bourbon
  • 1 tspn vanilla
  • 1 tspn lemon juice
  • 1 cup pecans or walnuts, finely chopped
  • 3 cups sifted confectioners' sugar
Combine butter and chocolate, and melt over low heat.  Stir to blend; cool slightly. IN a mixing bowl, beat the egg and add one cup of sugar.  Gradually add chocolate mixture, beating constantly.  

Stir in vanilla, lemon juice, and Kentucky bourbon.  Gradually add remaining 2 cups of sugar. Continue beating, adding sugar as necessary until frosting is smooth and of spreading consistency. Stir in nuts.

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983.  This recipe was originally from "Favorite Fare II.")

More "Lost" Boozy Desserts

Pink Squirrel Pie with Liqueurs (1977)

French-Fried Ice Cream with Marsala Wine (1971)

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