From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 1 cup butter or margarine, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 1/2 cup bourbon
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

*  Cream the butter and sugar in a mixer bowl until light and fluffy.  Add the eggs 1 at a time, beating for 30 seconds after each addition.
*  Whisk the sour cream, bourbon and vanilla in a small bowl.  Mix the flour, baking soda and salt together.  Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition.  Spoon into a greased and floured 10-inch tube pan.
*  Bake at 325 degrees for 1-1/2 hours.  Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
*  Variation: Substitute your favorite liqueur for the bourbon in this cake.


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