The Bardic Chef: Recipe – The Drunken Wench Pound Cake

I long for the day when I find an inn name I find clever. This one… I’m not even sure what to make of this one. The Drunken Wench? What kind of a feel is that supposed to give for adventurers who need a place to lay their head? I mean, I suppose it’s a step up from just “Inn”, or some take on the word “Wolf”… still.

At least I managed to get us free boarding for this cake.


  • 4 tbsp of whiskey (bourbon)
  • 4 eggs
  • 2 cups flour
  • 1 ½ cup sugar
  • 1 cup icing sugar
  • ½ cup sour cream
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup shortening
  • ½ cup butter
  • 2 tbsp water
  • 1 cup chopped walnuts and pecans


Grease the baking pan well, and heat the oven to 375. Mix shortening, sugar, and bowl rapidly for one minute until totally combined. In another bowl, mix the baking powder, baking soda, and salt – then reserve a single tablespoon for future use.

Add flour, sugar, and baking powder mix to the butter mix and combine well. Add in the sour cream, whiskey, and eggs, mix that too.

Toss the baking powder mixture you set aside earlier with the chopped nuts, then mix into the batter, barely folding to avoid overmixing. Pour this into the prepared pan and bake in the oven for one hour. Cool completely.

Mix another 2 tbsp of whiskey with water and icing sugar to make a glaze, and drizzle over the top. Serve.