Bourbon Pound Cake
From "True Grits . . . Tall Tales and Recipes from the New South,"
1 cup butter or margarine, softened
3 cups sugar
6 eggs
1 cup sour cream
1/2 cup bourbon
1 teaspoon vanilla extract
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Cream the butter and sugar in a mixer bowl until light and fluffy. Add the
eggs 1 at a time, beating for 30 seconds after each addition. Whisk the sour
cream, bourbon and vanilla in a small bowl. Mix the flour, baking soda and
salt together. Add the dry ingredients to the creamed mixture alternately with
the sour cream mixture, beginning and ending with the dry ingredients and
mixing well after each addition. Spoon into a greased and floured 10-inch tube
pan. Bake at 325 degrees for 1-1/2 hours. Cool in the pan for 10 minutes;
remove to a wire rack to cool completely.
SERVES: 16
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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