Old Grand Dad Bourbon Cake Recipes

OLD GRAND DAD BOURBON CAKE

Steps:

• Preheat oven to 300°F.
• Well grease bottom, sides and middle tube of a 10 in tube pan. Cut brown paper bags to fit the bottom, sides and middle tube. Line pan with brown paper bags and grease very well, making sure the bags stay in place.
• Take out a 1/4 cup of the flour and mix with the pecan halves and raisins. Set aside.
• Mix remaining flour, nutmeg, cinnamon and cloves. Set aside.
• In a large bowl cream butter and sugar until blended.
• Add eggs and beat well.
• Dissolve baking soda in the bourbon. Add bourbon mixture and molasses to butter/egg mixture. Mix well.
• Stir in both flour mixtures.
• *Note batter will be thick.
• Carefully pour batter into the pan making sure the bags are staying in place.
• Top batter decoratively with some pecan halves and maraschino cherries.
• Bake for 2 hours 10 minutes or until toothpick inserted in center comes out clean.
• Cool 20 minutes on a cooling rack.
• Remove from pan and carefully remove brown paper bags. Flip over on serving plate so cherries and pecans are on top.
• Cool completely before serving.

CHOCOLATE BOURBON CAKE

Steps:

• MAKE COFFEE-BOURBON SYRUP:.
• Bring sugar, eater and coffee to a boil in a medium saucepan over medium-high heat.
• Cook 5 minutes; remove from heat & stir in bourbon.
• MAKE CHOCOLATE-BOURBON CAKE:.
• Preheat oven to 375°F
• Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
• Combine bourbon and sugar in a large saucepan; bring mixture to a boil.
• Remove from heat, and add chocolate and butter, stirring until smooth.
• Set aside, and let cool to room temperature.
• Beat in eggs, one at a time, until very well blended.
• Fold in flour and 1 1/2 tablespoons cocoa powder.
• Pour batter into prepared cake pan.
• Set pan in a large roasting pan filled to depth of 1 inch with hot water.
• Bake at 375°F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
• Cool cake; cover and refrigerate 6 hours or overnight.
• Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder.
• Top with hazelnuts.
• ENJOY!