"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Southern Comfort Cake Recipe

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This recipe for Southern Comfort Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Nelson
Added: Tuesday, July 19, 2005


1 Pkg Duncan Hines Yellow Cake Mix (with out pudding).
1 3/4 oz. pkg. Instant vanilla pudding mix.
4 eggs, room temprature.
1/2 C cold water
1/2 C oil
1/2 C 80 proof Southern Comfort
1 C chopped pecans

For the Glaze:
1/8 lb. sweet butter, melted
1/8 C cold water
1/2 C 80 proof Southern Comfort, warmed
1/2 C sugar

Sift together cake and pudding mix.
Blend eggs, water, oil and Southern Comfort
Mix liquid with dry ingredients for 3 minutes.
Blend in nuts. Pour into greased and floured 10" tube pan or 12" bundt pan.
Bake at 325 F for one hour.
Prepare glaze appx. 15 min. before cake is done.

For Glaze:
Melt butter in saucepan, stir in water and sugar, bring to a boil, reduce to medium heat stiring constantly for 3 minutes.
Remove from heat and gradually stir in Southern Comfort (will bubble up). Continue to stir until bubbles subside completely.
Invert cake onto serving plate. Prick top generously with skewer.
Immediately drizzle and brush half of glaze over top and sides of cake.
After cake has cooled completely reheat remaining glaze and brush over top.
For maximum flavor let set in refrigerator overnight. Can be frozen.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Will be more moist if frozen first.




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