Sunday, April 26, 2009

All dressed up . . .

and ready to be delivered!

This yummy cake is destined to become a door prize at the next charity event! The Bourbon Pound Cake, perched atop a vintage pedistal cake plate, is wrapped in cellophane and accented with a ribbon bow and flower.

For all of the cooks, I am adding the recipe, which was adapted from

Bourbon Pound Cake

1 lb. margarine, softened

3 c. sugar

8 eggs

3 c. flour

1/3 c. bourbon

2 tsp. almond extract

2 tsp. vanilla extract

Cream margarine and sugar until light and fluffy; gradually add eggs, one at a time. Add flavorings. Gradually add flour alternating with the bourbon, mixing well. Pour into a greased and floured tube pan and bake at 325 degrees for 1 1/2 to 2 hours or until the cake tests done. Turn out onto a decorative plate and spoon glaze over the cake. Let cool before wrapping.


1/4 c. bourbon

2 tbsp. water

1/2 c. sugar

2 tbsp. margarine

Combine all ingredients in a saucepan and bring to a boil. Let boil 2 minutes and spoon over warm cake.

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