CAKES AND PIES/ TENNESSEE WHISKEY CAKE

                       BY JOAN RICKETTS LOCKE

Ingredients:

A light caramel glaze tops this moist, delicious Tennessee
Whiskey Cake.  Cut yourself the first piece cause it
doesn't last long in our house!

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

3 eggs

1 cup all-purpose flour, sifted

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 cup 2% milk

1/2 cup molasses

1/4 cup Tennessee Whiskey, such as

Jack Daniels or George Dickel

Preheat oven to 350 degrees

Beat butter using a mixer at medium

speed; gradually add sugars and beat

until creamy.  Add eggs one at a time,

beating well.

Combine flour, baking powder, salt and 

baking soda.  Add to egg mixture alternating

with milk, beginning and ending with dry 

ingredients.  Stop mixer and add molasses.  

Slowing down the mixer, add whiskey and

beating slowly.  (batter will be thin)

Pour into a greased 9" spring form pan.

Bake 35 to 40 minutes, until a wooden 

pick inserted in cake comes out clean.

Cool and remove cake from pan after 15 minutes.

Top this cake with a 1/3 cup whiskey and confectioners sugar glaze,
or a caramel glaze.  

This cake is delicious warm.

Momma and Daddy at home

in Forestville, Maryland   1971