BOURBON PECAN CAKE
This cake is best made immediately following Halloween so as to be ready for the coming holidays.
FRUIT:
2 cups whole red candied cherries
2 cups white, seedless raisins
2 cups bourbon (plus additional bourbon for soaking cake)
BATTER:
1 lb butter or margarine, softened
2 cups dark brown sugar, firmly packed
2 cups white sugar
8 eggs, separated into two bowls
5 cups sifted flour, divided
5 cups pecan halves
2 tsp ground nutmeg
1 1/2 tsp baking powder
1 tsp salt
cheeseclotch
FRUIT:
Combine first 3 ingredients in a large mixing bowl. Cover tightly and refrigerate overnight.
NEXT DAY:
Preheat oven to 275 degrees F. Grease and lightly flour a 10-inch tube cake pan, and one small loaf pan. Drain fruit and reserve bourbon in a separate container.
BATTER:
Place butter in a large mixing bowl and beat at medium speed until light and fluffy.
Add sugars gradually, beating until well blended.
Add just the egg yolks, beat until well blended.
Toss 1/2 cup of the flour with the pecans.
Sift the remaining flour with the nutmeg, baking powder, and salt and mix thoroughly.
Alternately add the reserved bourbon and the flour mixture; ending with the flour.
Add the floured pecans, and blend well.
Beat egg white until stiff, but not dry; gently fold into the cake batter, blending thoroughly. Pour batter to within in 1 inch of the top of the prepared pan. Pour remaining batter into the small loaf pan.
Bake 4 hours in the tube pan, and 2 hours in the loaf pan. Cool cakes in the pans on a rack for 2-3 hours.
Remove from pans, wrap in cheesecloth that's been saturated in bourbon. Wrap in plastic wrap and store in tightly covered container for several weeks.
Cut into thin slices to serve.
This cake is best made immediately following Halloween so as to be ready for the coming holidays.
FRUIT:
2 cups whole red candied cherries
2 cups white, seedless raisins
2 cups bourbon (plus additional bourbon for soaking cake)
BATTER:
1 lb butter or margarine, softened
2 cups dark brown sugar, firmly packed
2 cups white sugar
8 eggs, separated into two bowls
5 cups sifted flour, divided
5 cups pecan halves
2 tsp ground nutmeg
1 1/2 tsp baking powder
1 tsp salt
cheeseclotch
FRUIT:
Combine first 3 ingredients in a large mixing bowl. Cover tightly and refrigerate overnight.
NEXT DAY:
Preheat oven to 275 degrees F. Grease and lightly flour a 10-inch tube cake pan, and one small loaf pan. Drain fruit and reserve bourbon in a separate container.
BATTER:
Place butter in a large mixing bowl and beat at medium speed until light and fluffy.
Add sugars gradually, beating until well blended.
Add just the egg yolks, beat until well blended.
Toss 1/2 cup of the flour with the pecans.
Sift the remaining flour with the nutmeg, baking powder, and salt and mix thoroughly.
Alternately add the reserved bourbon and the flour mixture; ending with the flour.
Add the floured pecans, and blend well.
Beat egg white until stiff, but not dry; gently fold into the cake batter, blending thoroughly. Pour batter to within in 1 inch of the top of the prepared pan. Pour remaining batter into the small loaf pan.
Bake 4 hours in the tube pan, and 2 hours in the loaf pan. Cool cakes in the pans on a rack for 2-3 hours.
Remove from pans, wrap in cheesecloth that's been saturated in bourbon. Wrap in plastic wrap and store in tightly covered container for several weeks.
Cut into thin slices to serve.
MsgID: 3131681
Shared by: Nikki Richards, Atlanta, Ga
In reply to: Recipe: Recipes Using Nuts, Peanuts, or Nut Butt...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Nikki Richards, Atlanta, Ga
In reply to: Recipe: Recipes Using Nuts, Peanuts, or Nut Butt...
Board: Daily Recipe Swap at Recipelink.com
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