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More photos below!
I gave these as gifts and they were highly praised, yay!
Bourbon Bread
{Makes 3 small loaves}
- 2 c. confectioners' sugar
- 2 sticks unsalted butter, at room temperature
- 5 eggs, separated
- 2 tbsp bourbon
- 4 tsp grated orange zest
- 2 1/4 c. sifted cake flour
- 1 tsp baking powder
- 1/2 tsp grated nutmeg
- 1/4 tsp salt
- 1/2 c. currants soaked in 3 tbsp bourbon
- Confectioners' sugar
- Preheat oven to 350 degrees. Butter 3 small (7 1/4 x 3 3/4-inch) loaf pans and line bottoms with waxed paper.
- With an electric mixer, cream the sugar with the butter until light and fluffy. Add the egg yolks, lightly beaten, to the sugar and butter. Beat well. Add bourbon and orange zest. Sift the flour with the baking powder, nutmeg, and salt. Fold the dry ingredients into the butter mixture alternately with the 3 tbsp of bourbon in which the currants were plumped. Fold in the currants.
- Beat the egg whites until stiff. Fold them in to the batter carefully.
- Spoon the batter into loaf pans. Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pans, then turn out onto racks to cool completely.
- Before wrapping, dust tops of breads with confectioners' sugar.
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Separating my eggs
Process of folding dry ingredients into butter mixture
Process of folding whipped egg whites & then currants into mixture
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