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RAPPAHANNOCK IS A LAND of excellent cooks, as was demonstrated by Mrs. Emory Conners of Woodville, when her bourbon pound cake was judged the best of the dessert entries in a 1973 “Adventures in Cooking” recipe contest. Mrs. Conners call the rich concoction of spices, apples, nuts and bourbon her “company cake” '■ because her family isn’t crazy over it. Mrs. Conners says, “They just don’t like walnuts.”
The fi^rst place winner does all her own baking including her own yeast breads and uses mixes “only in an emergency.” Bourboun Pound Cake 3 sticks butter 3 cups sugar 3 cups flour 1/2 tsp. each baking powder, salt, cloves and allspice. 1 tsp. nutmeg 1 tsp. cinnamon 1-1/2 cups milk 1 cup chopped fresh apples 1 cup crushed black walnuts 5 eggs 1/2 cup bourbon Cream butter and sugar until smooth. Add eggs one at a time, beating after each. Add bourbon to apples and nuts; let stand. Sift all dry ingredients. Alternately add with milk to creamed mixture. Fold in nuts, apples and bourbon. Grease 10-inch tube pan, and bake in 350 degree over 1-1/2 hours.
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