Recipe - Bourbon Bread Pudding With Butterscotch Sauce

For The Cake
2 One half cup Cake flour
Three fourths teaspoon Baking soda
Three fourths teaspoon Baking powder
One half teaspoon Salt
2 Sticks unsalted butter
Softened
1 One half cup Sugar
4 Egg yolks, room temp
1 lg Egg room temp
Juice of 1 lemon
Three fourths cup Sour cream
For the syrup
One fourth cup Sugar
1 One half ounce Bourbon
For the Frosting
2 cup Heavy whipping cream
3 tablespoon Sugar

Directions
1. Preheat oven to 350 F.
2. butter and flour two 9 inch springform cake pans.
3. In a large bowl, sift flour together with baking soda, baking
powder and salt.
4. With a hand mixer, cream butter together with sugar until fluffy
and light.
5.Add egg yolks, one at a time, then the whole egg. Fold in lemon
juice, zest and sour cream by hand until smooth.
6. Divide mixture evenly between two pans. Bake 35 to 40 minutes or
until cake test done.
7. Let cakes cool for 10 minutes, then turn out on a rack to cool
completely.
8. For syrup, melt sugar and bourbon in a small saucepan over low
heat, stirring until well blended.
9. Cut each cake in half horizontally. Brush each layer with syrup.
10. For frosting whip the cream, gradually adding sugar by the
tablespoon until stiff.
11. Spread first layer with cream, top with another cake layer and
repeat. Frost the last layer with remaining cream and garnish with
fresh sun and cornflowers if desired
Source HomeStyle Mag. Sept issue
submitted by marina
Posted to MMRecipes Digest V3 #223

Date: Fri, 16 Aug 1996 18:57:13 0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)