3 c Unsifted cake Hour 1 c Sour cream
2 ts Baking powder 2 ts Vanilla extract
1/2 ts Salt 1/2 c Jack Daniel’s whiskey
1/2 ts Ground nutmeg 1 c Finely chopped unsalted
1 c Vegetable shortening -dry-roasted peanuts
1 1/2 c Sugar Chocolate Glaze (recipe
6 Large eggs -follows)
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 3/4 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
Yields
12 servings