Recipe - Booze Beans And Dumplings

1 One half cup Raisins
2 cup Water
1 One half cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Ground cloves
One half teaspoon Grated nutmeg
One fourth teaspoon Allspice
One half cup Butter, softened
Three fourths cup Sugar
1 Egg
1 cup Chopped walnuts
2 tablespoon Bourbon

BOURBON HARDSAUCE FROSTING
One fourth cup Butter, softened
3 cup 10X sugar
1 Egg, slightly beaten
1 tablespoon Bourbon

1. In saucepan simmer raisins and water uncovered 20 minutes; drain,
reserving Three fourths cup liquid; cool. Stir together flour, baking soda, salt and
spices; set aside. In large bowl of electric mixer cream butter and sugar
until fluffy. Add egg and beat until well blended. At low speed add flour
mixture to creamed mixture alternately with reserved liquid. Sir in
raisins, chopped walnuts and bourbon. Divide batter between two greased and
floured 8ich pans. Bake in center of preheated 3500F oven about 20 to 25
minutes or until cake springs back when touched with a finger. Cool pans on
racks 10 minutes, then invert on racks, turning layers topside up. Fill
and frost with Bourbon HardSauce Frosting. BOURBON HARDSAUCE FROSTING:
Cream butter, then gradually beat in 3 cups 10X sugar, egg and bourbon
until smooth.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini