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Home Honey Glazed Ham With Salmon Steaks

~ Bird Dog ~ Recipe

Ingredients

How to make it

  • Have your oven set at 350 degrees before preparing your items for the cake.
  • Don't go short on the shortening and flour when you prepare your ten inch tube pan for the batter.
  • Cream butter,sugar,egg yolks,orange zest,and vanilla in a nice size mixing bowl and mix until light and fluffy on medium speed.
  • In another bowl,combine the peach yogurt,and Bird Dog Peach Whiskey.
  • Sift flour,baking powder,and salt onto a large sheet of wax paper.
  • Take turns adding the flour mixture and yogurt mixture to the butter mixture...beating well after each addition.Beat for a couple minutes more until mixture is light.
  • Place egg whites and almond extract into yet another bowl,and beat until stiff,but not dry.
  • Fold egg whites ever so gently into the cake batter.
  • Pour batter into the pan you had prepared earlier,and bake for 30 minutes.
  • Cool on wire rack for about ten minutes,then turn out of pan onto cooling rack to cool completely.
  • Mean time...Combine all the ingredients for the Bird Dog Whiskey syrup into a saucepan...all but the coconut.
  • Cook over low heat for about five or six minutes...Cool,then pour in a steady stream over the cake.Sprinkle with the Angel Coconut right away.Allow to set for a couple of hours before slicing a slice.
  • ~ Take a shot...It's good Doggone-it ! ~
  • http://youtu.be/I65PxlOlHA4 ( Bird Dog )

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The Cook

22566 TX

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