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I think I'll bake a whiskey cake

I'm told it's mighty fine

I think I'll sample some

Then I'm inclined to feel numb

So if I bake the whiskey cake

In seasonal cheer

Getting tipsy is alright this time of the year

I don't care for pudding, think fruit cake is sick

But whiskey makes it go down

So drink up ... quick, quick, quick

Merry Christmas to you all

And cheers to happy times!

lol awww Maria you got numb bits after sampling huh?..

cheers to you too...

and send the recipie please !!!

Holiday Fruitcake Recipe

1 C Water
1 C Sugar
4 Large eggs
3 C dried fruit
1 tsp. baking soda
1 tsp. salt
1 C Brown sugar
Lemon juice, nuts
1 FULL bottle of your favorite whiskey

Sample the whiskey to check for quality.
Take out a large bowl.
Check the whiskey again to be sure that it is of the highest quality.
Pour 1 level cup and drink. Repeat.
Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl.
Add 1 tsp. sugar and beat again.
Make sure the whiskey is still OK.
Cry another cup. Turn off the mixer.
Break two geggs and add to the bowl and chuck in the cup of dried fruit.
Mix on the burner.
If the fried fruit gets stuck in the beaters,
pry it loose with a screwdriver.
Sample the whiskey to check for toxisisticity.
Next, sift 2 cups of salt.
Or something. Who cares? Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one tablespoon of sugar or something...whatever you can find.
Grease the oven. Turn on the cake tin to 350 degrees.
Don't forget to beat off the turner. Throw the bowl out of the window.
Check the whiskey again. Go to bed.
Who the hell likes fruit cake anyway???

PS: If you are really serious about getting recipe, I will post it...:)

Oh Maria think this recipi is great lol yeh post it to me you never know after I have got my bowl from out of the garden I may be tempted lol.....x

Christmas Whiskey (Brandy) Cake<o:p></o:p>

<o:p> </o:p>

1 cup butter<o:p></o:p>

2 cups sugar<o:p></o:p>

6 large eggs<o:p></o:p>

2 teaspoons baking powder<o:p></o:p>

3 cups flour, sifted<o:p></o:p>

½ teaspoon salt<o:p></o:p>

1 cup bourbon<o:p></o:p>

1 pound pecans, chopped<o:p></o:p>

3 cups white raisins (or candied fruit)<o:p></o:p>

1 teaspoon nutmeg<o:p></o:p>

<o:p> </o:p>

This is a light fruitcake recipe. It’s an actual white fruitcake recipe. <o:p></o:p>

<o:p> </o:p>

1 cup of bourbon as the liquid in the recipe.<o:p></o:p>

Pour finished batter into a greased and floured cake pan and bake at 300 degrees for about one and a half hours or slightly longer.<o:p></o:p>

<o:p> </o:p>

When done, it will be golden brown and dry on the top of the cake.<o:p></o:p>

If you use miniature loaf pans, they take only about an hour to bake<o:p></o:p>

When done, remove cake from pan and place on a plate.<o:p></o:p>

Put it back into the pan and poke holes in the top and with an ice pick and pour the following mixture into the cake to be soaked up. It adds to the holiday spirit of traditional fruit cake soaked in whiskey.<o:p></o:p>

<o:p> </o:p>

Topping<o:p></o:p>

<o:p> </o:p>

1/3 cup sugar<o:p></o:p>

½ cup whiskey or brandy<o:p></o:p>

¼ cup water<o:p></o:p>

2 tablespoons butter<o:p></o:p>

<o:p> </o:p>

Heat this mixture to dissolve the sugar and pour over the cake while still very warm. Wrap tightly in foil or plastic wrap.<o:p></o:p>

<o:p> </o:p>

If heated long enough, all alcohol will evaporate and only the taste will remain for those of you who are tee-totalers. Or, you could use orange juice instead of whiskey.<o:p></o:p>

<o:p> </o:p>

It’s your choice; however, if you choose to sample more whiskey or even have a cup of eggnog while baking this cake.<o:p></o:p>

<o:p> </o:p>

Bon appetite�?<o:p></o:p>

Christmas Whiskey (Brandy) Cake

1 cup butter
2 cups sugar
6 large eggs
2 teaspoons baking powder
3 cups flour, sifted
½ teaspoon salt
1 cup bourbon
1 pound pecans, chopped
3 cups white raisins (or candied fruit)
1 teaspoon nutmeg

This is a light fruitcake recipe. It’s an actual white fruitcake recipe.

1 cup of bourbon as the liquid in the recipe.
Pour finished batter into a greased and floured cake pan and bake at 300 degrees for about one and a half hours or slightly longer.

When done, it will be golden brown and dry on the top of the cake.
If you use miniature loaf pans, they take only about an hour to bake
When done, remove cake from pan and place on a plate.
Put it back into the pan and poke holes in the top and with an ice pick and pour the following mixture into the cake to be soaked up. It adds to the holiday spirit of traditional fruit cake soaked in whiskey.

1/3 cup sugar
½ cup whiskey or brandy
¼ cup water
2 tablespoons butter

Heat this mixture to dissolve the sugar and pour over the cake while still very warm. Wrap tightly in foil or plastic wrap.

If heated long enough, all alcohol will evaporate and only the taste will remain for those of you who are tee-totalers. Or, you could use orange juice instead of whiskey.

It’s your choice; however, if you choose to sample more whiskey or even have a cup of eggnog while baking this cake.

Bon appetite�?

I think I'll stick to the first recipe ........I'd only make a mess with the second .....hic....LOL ......hic

hahaha...I know, messy job, but oh so good to eat...you should try it, you'll like it...wish I could share...cake and booze. <wink>

now have come back to this coz you had me stumped is it santas coming to town?....

I second Stella's guess, Maria, am certain it's Santa Clause is comin' to town,

great rhythm .... Zy x

I'm sending over a bottle of Bell's. Watch out - they might jingle!

I'm in a humbug mood - so I'll send a bottle of the Famous Grouch instead!

Pouring liquor on cake keeps it moist and enough potency to knock your socks off...you are so right Phillip...I noticed though that the baking doesn't remove the whiskey, one little bit...and then adding more to it, makes this a killer cake...lol ... took my breath away for 3 hours after I ate a slice.

Happy New Year to you all...!

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