Bourbon Biscuit Cake Recipes

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BOURBON BISCUITS



Bourbon biscuits image

Add some colour to classic bourbon biscuits using pink food colouring. Kids will love piping the filling - and eating them afterwards of course!

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 25

Number Of Ingredients 11

125g soft unsalted butter
125g golden caster sugar , plus extra for sprinkling
2 tbsp golden syrup
1 large egg , lightly beaten
250g plain flour , plus extra for dusting
50g cocoa powder
1 tsp baking powder
150g unsalted butter , softened
360g icing sugar , sifted
4 tbsp cocoa powder
pink food colouring

Steps:

  • Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry - it should come together as a dough.
  • Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
  • Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they'll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they'll break up). Put the dough back in the freezer if it gets too soft.
  • Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they're hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
  • Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
  • When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.

Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

KENTUCKY BOURBON CAKE



Kentucky Bourbon Cake image

Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.

Provided by Holly

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 14

Number Of Ingredients 13

2 cups bourbon
8 ounces golden raisins
16 ounces red candied cherries, halved
¾ pound butter
2 cups white sugar
6 egg yolks
6 egg whites
2 cups packed brown sugar
2 teaspoons ground nutmeg
1 teaspoon baking powder
5 cups all-purpose flour
1 pound chopped pecans
1 cup bourbon

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
  • Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
  • In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
  • In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
  • In a very large bowl, combine the two sugar mixtures and blend well.
  • Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
  • Add soaked fruit and fold in. Add nuts and fold in.
  • In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
  • Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
  • Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

Nutrition Facts : Calories 1076.8 calories, Carbohydrate 131.4 g, Cholesterol 140.1 mg, Fat 45.6 g, Fiber 5 g, Protein 11 g, SaturatedFat 15.4 g, Sodium 234.1 mg, Sugar 86.2 g

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