Bourbon Street Sherry Cakes

You’ll Need:


1 egg, separated
3/4 cup sugar
1-1/8 cups self-rising flour

1/4 cup corn oil
1/2 cup milk
3/4 teaspoon vanilla extract
1 cup sugar
1/2 cup water
1/2 cup dry sherry

1/4 cup anisette
whipped cream

Procedures : Preheat oven to 350 degrees. Combine egg yolk and sugar, beating until light yellow in color. Add remaining cake ingredients except egg white, mixing well. Beat egg white until stiff but not dry; fold into batter. Pour into greased muffin tins. Bake about 15 minutes or until golden. Remove cakes while still warm. Arrange in a flat dish with sides. To make sauce, combine sugar and water; boil until sugar dissolves. Remove from heat and stir in sherry and anisette. Pour over warm cakes. Chill overnight. Serve with whipped cream.

YIELDS: 24 cupcakes

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