Hey FatBoy!! What's Cooking! Adding Color to the Holidays
Nov 07

For each holiday season, I make a few dozen pound cakes in heavy Bundt pans, most of which will be wrapped in cheesecloth and bathed weekly in Knob Creek bourbon, Amaretto, Grand Marnier, Chambord, or my homemade Limoncello or Peach

continued at http://spinningsugar.wordpress.com/2007/11/07/perfecting-the-pound-cake-the-best-you-will-ever-have/ delivered by conSalsita

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