My Grandmother's Family Bourbon CakeUser Submitted Recipe
1/2 lb butter, softened
2 cups sugar
5 eggs at room temperature
3 cups of thrice-sifted flour
1 level TBL baking power
1/4 tsp salt
Grated rind from 4 oranges
3/4 cup fresh-squeezed orange juice, to which has been added 2 tsps Orange Oil or Orange Extract
1/4 lb butter, melted
2/3 cup sugar
1/2 cup good bourbon
(1) Preheat oven to 350 degrees.
(2) Using additional butter, grease the bottom, sides and tube of an 8 or 10 inch tube pan with removable bottom. Line the bottom with a circle of wax paper. Grease the paper, the flour, the entire inside of the pan.
(3) Sift and measure the flour. Sift again. Then sift flour again with the baking powder and salt.
(4) Put 2/3-cup of the sugar into Cuisinart work bowl then, with a vegetable peeler, remove the zest from the oranges and add to the sugar. Process until peel is fine ground. Juice the oranges; add Orange Extract to the juice and set juice aside.
A. Add softened butter and remaining sugar to the contents of the work bowl. Process, scraping down sides of work bowl often, until light, fluffy and massed.
B. Turn Machine Off.
C. Add eggs one at a time through the feed tube, pulsing after each egg.
D. Pulsing only once after each addition, add flour alternately with the orange juice/orange extract mixture. Transfer to prepared pan.
E. Bake 55-65 minutes or until cake-tester comes out clean. Set on a cake rack.
In small saucepan (not microwave) while cake is baking, melt the butter and stir in the sugar, whisking until sugar is dissolved. Cool for 10-minutes then stir in the bourbon. Poke deep holes in the cake with a skewer and spoon the glaze over the hot cake while it is still in the baking pan. Leave cake in pan for at least 2 hours. Glaze must be completely absorbed before decanting.