Southern peanut pound cake - country living
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unsifted cake Hour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground nutmeg |
| 1 | cup | Vegetable shortening |
| 1½ | cup | Sugar |
| 6 | Large eggs | |
| 1 | cup | Sour cream |
| 2 | teaspoons | Vanilla extract |
| ½ | cup | Jack Daniel's whiskey |
| 1 | cup | Finely chopped unsalted dry-roasted peanuts |
| Chocolate Glaze (recipe follows) | ||
Directions
1. Grease and flour 10-inch Bundt pan; set aside. In medium-size bowl, combine flour, baking powder, salt, and nutmeg. Heat oven to 325'F.
2. In large bowl, with electric mixer, beat shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream and vanilla. On low speed, beat in flour mixture alternately with whiskey, beginning and ending with flour mixture. Fold in peanuts and pour batter into prepared pan.
3. Bake 1 hour or until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes: turn cake out of pan onto wire rack.
4. Prepare Chocolate Glaze, While cake is still wanu, spread glaze over top of cake. Cool cake completely.
Chocolate Glaze: In microwave-safe measuring C or bowl, combine ¾ C semisweet chocolate chips, 2 tablespoons unsalted butter, and 1 tablespoon light corn syrup. Microwave on high 1 minute. Remove from oven and stir until smooth. If lumpy, microwave a few seconds longer or until chocolate melts completely. Without a microwave oven, melt chocolate mixture in a double boiler over simmering water.
Country Living/Nov/90 Scanned & fixed by DP & GG