Yield: 16 Servings
|2 cups||Unsifted all-purpose flour|
|2 teaspoons||Baking powder|
|1½ cup||Heavy cream|
|1 tablespoon||Vanilla extract|
Preheat oven to 35oF. Grease two 81/2x41/2x25/8 in. loaf pans. Line bottom with waxed paper. Grease paper, dust with flour. In a large bowl combine flour, sugar, bajking powder and salt. With electric mixer at low speed, beat well until blended. Add cream eggs, bourbon and vanilla. With mixer at low speed, beat just until dry ingredients are evenly moistened. With mixer at medium speed, beat just until batter is smooth, about 15 seconds. Divide batter equally between prepared pans. Bake 35 to 40 minutes or until cake tester inserted in centers comes out clean. Let cool in pans on wire rack 10 minutes. Run knife around edges of loaves; turn out onto racks. Turn up right and let cool completely.
Recipe by: McCall's December-96 Posted to Kitmailbox by "Jazzbel" <jazzbel@...> on May 2, 1997