![]() ![]() To Make The Frosting: Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Spread the Bourbon Cream Cheese Frosting on just the top of the cake (not the sides!) and artfully place the pecan halves on top. Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely. To Bake The Cake: Bake for 40 to 45minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean. ![]() ![]() Pour into the prepared pan and smooth the top. Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well. With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined. Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth. Scrape down the bowl with a rubber spatula. Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy. To Make The Cake: Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Butter a 9x2 inch round cake pan, line with parchment paper,then butter and flour the pan. ![]() *Note: 1/2 pound confectioners' sugar is equal to 2 cups plus 2 tablespoons I think EVERYONE should make it a part of the holiday dessert table, from now until the end of time.Ģ tablespoons good bourbon, such as Maker's Markġ0 tablespoons unsalted butter, at room temperature, plus extra for the panģ/4 cup light brown sugar, lightly packedġ-3/4 cups all-purpose flour, plus extra for the panīourbon Cream Cheese Frosting, recipe follows*Ħ ounces cream cheese, at room temperatureĦ tablespoons unsalted butter, at room temperatureġ tablespoon good bourbon, such as Maker's Mark If there was a mountaintop here in Kentucky, you would find me at the top screaming about how wonderful this cake is. I immediately took half to a friend and her family so they could share in the joy. I think this was, hands down, the best cake I've ever made. The Bourbon Cream Cheese Frosting was luscious and dreamy. The bourbon was spot on, just a hint of flavor really. The cake was still slightly warm, with the perfect balance of flavors and incredibly moist. It was a good thing I was alone with my slice of cake because I snarfed it down with wild abandon. I took a bite and it was total perfection. When I saw the luscious bourbon cream cheese frosting dripping over the moist flavorful apple cake I just knew. Ina, I don't have the words to tell you how very delicious this cake is. All of your desserts in the book look delicious, but this one was calling my name the most! I am crazy about cream cheese frosting and your picture in the cookbook made this look so irresistible. Today I made your Applesauce Cake with Bourbon Raisins and Bourbon Cream Cheese Frosting. If I could get quality salmon easily I would've made that one again as well. Last week I tried your Seared Salmon with Red Pepper Aioli and Emily's English Roasted Potatoes which were also a hit. A few weeks ago I tried your Kielbasa with Mustard Dip and I have made it four times since then. I have bookmarked almost every single recipe in it. Decorate with diced pineapple.I am obsessed with your latest cookbook, Modern Comfort Food. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. With a knife or offset spatula, spread the top with frosting. Place 1 layer, flat-side up, on a flat plate or cake pedestal. Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Allow the cakes to cool completely in the pans set over a wire rack. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Add to the batter and mix well.ĭivide the batter equally between the 2 pans. Toss the raisins and walnuts with 1 tablespoon flour. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.Īdd the dry ingredients to the wet ingredients. Line with parchment paper, then butter and flour the pans.īeat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. ![]()
0 Comments
Leave a Reply. |