Hootenholler Whiskey Cake Food

HOOT 'N HOLLER WHISKEY CAKE

Steps:

• Preheat oven to 325F.
• Grease and flour a 9 x 5-inch loaf pan.
• Cream butter with the sugar and the eggs.
• Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in the milk.
• Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
• Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours. (Test after 1 hr.)
• Remove pan to wire rack and cool for 10 minutes. Turn cake out of pan onto rack. Cool Completely.
• Keep leftover cake wrapped in foil, in the refrigerator.

HOOTENHOLLER WHISKEY QUICK BREAD

Steps:

• First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.
• Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.

HOOTENHOLLER WHISKEY CAKE

Steps:

• In a large bowl, cream butter with sugar and add eggs. Combine flour, baking powder, salt, and nutmeg. Add butter mixture and mix well. Add milk. Combine baking soda and molasses. Mix well and add to batter. Stir in raisins, nuts, and bourbon. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 300° for 2 hours. Note: This cake, wrapped in foil, keeps for weeks.