Thursday, January 17, 2019

Peg Bracken's Hootenholler Whiskey Cake (1960)

  • 1/2 cup butter
  • 1 cup sugar
  • 3 beaten eggs
  • 1 cup flour
  • 1/4 cup milk
  • 1/4 cup molasses
  • 1/4 cup bourbon whiskey
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 1/2 tspn nutmeg
  • 1/4 tspn baking soda
  • 2 cups chopped pecans or walnuts
  • 1 lb seedless raisins
"First, take the whiskey out of the cupboard, and have a small snort for medicinal purposes. Now, cream the butter with the sugar, and add the beaten eggs. 

"Mix together the flour, baking powder, salt, and nutmeg, and add it to the butter mixture. Then add the milk. Now put the baking soda in the molasses, mix it up, and add that. 

"Then add the raisins, nuts, and whiskey. Pour into greased and floured loaf pan, and bake it at 300 degrees for 2 hours. 

"Your Whiskey Cake keep practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better, too, if you buck it up once in a while by stabbing it with an ice pick and injecting a little more whiskey with an eye dripper."

More "Lost" Boozy Desserts
Grand Marnier Cake with Sour Cream (1984)
Trader Vic's Baked Bananas with Rum Sauce (1968)

(Origin - "The I Hate to Cook Book" by Peg Bracken, 1960. NOTE - Author Peg Bracken was a comedy and advertising writer who wrote this best-seller "for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible."  This hilarious, yet excellent, cookbook sold more 3 million copies in the 1960s.)

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