BOURBON CREAM CHEESE FROSTING
A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!
Provided by Susan Hissam
Categories Desserts Frostings and Icings Cream Cheese
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g
SWEET POTATO CAKE WITH MAPLE-BOURBON PECANS
If you love sweet potato, try this cake recipe enriched with a little bourbon and sweetened with maple syrup, plus the crunch of pecans.
Provided by Bibi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h50m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
- Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
- Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
- Whisk flour, cinnamon, baking soda, and salt together in a bowl.
- Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
- Combine buttermilk and sour cream in a separate bowl.
- Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
- Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
- Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
- Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
- Allow cake to cool on a wire rack, 20 to 25 minutes.
- Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.
Nutrition Facts : Calories 884.1 calories, Carbohydrate 110.9 g, Cholesterol 144.7 mg, Fat 43.9 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 18.3 g, Sodium 507.1 mg, Sugar 65 g
SWEET POTATO BOURBON WHISKEY CAKE
This little gem comes from my "Victory Garden Cookbook". No need for icing, you can dust with confectioners' sugar if you like. Nice cake during the fall when sweet potatoes abound.
Provided by BakinBaby
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Sift together; flour,baking powder,salt & seasonings, set aside.
- Beat oil and sugars together until smooth, beat in egg yolks & boiling water gradually; beat for 2-3minutes.
- Add dry ingredients to sugar mixture gradually, stirring well.
- Stir in bourbon (take a sip if you like, as this adds to the character of the cake).
- Stir in pecans.
- Peel and grate sweet potatoes (should end up with 2 cups packed); stir into sugar mixture.
- Beat egg whites until they form soft peaks; add the cream of tartar & salt.
- Stir 1/4 of the whites into sweet potato mix, then fold in remainder.
- Place in a greased 10 inch tube pan and bake about 1 hour in a preheated 350 degree oven.
- Cool pan for at least 15 minutes before unmolding.
- Serve solo, or dust with confectioners' sugar.
Nutrition Facts : Calories 625, Fat 36.2, SaturatedFat 5.3, Cholesterol 88.1, Sodium 434.4, Carbohydrate 68.9, Fiber 2.5, Sugar 36.1, Protein 6.7
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