Recipe: Tipsy Cake
Misc. Here is a recipe that I borrowed from another board - looks good!!!
Jack Daniel's Tennessee Tipsy Cake
Posted By: Kathy
Date: Monday, 10 July 2000, at 5:42 a.m.
Recipe By : Miss Mary Bobo's Boarding House Cookbook
2 cups all-purpose flour
1/2 teaspoon nutmeg
6 eggs, separated
1 cup butter, softened
2 cups sugar
1/2 cup Jack Daniel's Whiskey
2-1/2 cups raisins
1-1/2 cups pecans, chopped
Place the flour in a dry skillet. Cook over medium heat while stirring until it is pale brown in color. This will make the cake a darker color and will add a slightly nutty flavor to the cake. Stir in the nutmeg and set it aside.
In a small bowl, beat the egg whites until stiff. Set the bowl aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and beat well. Add the Jack Daniel's Whiskey and stir to blend. Beat the flour into the creamed ingredients. Fold in the egg whites, raisins, and pecans. Pour the batter into a greased and floured 9" tube pan.
Bake at 300 degrees for 2-1/2 hours, or until a cake tester inserted in the center comes out clean. Let the cake cool.
You may refrigerate the cake before serving. Serve with ice cream or whipped cream. if desired.
Servings: 10
Jack Daniel's Tennessee Tipsy Cake
Posted By: Kathy
Date: Monday, 10 July 2000, at 5:42 a.m.
Recipe By : Miss Mary Bobo's Boarding House Cookbook
2 cups all-purpose flour
1/2 teaspoon nutmeg
6 eggs, separated
1 cup butter, softened
2 cups sugar
1/2 cup Jack Daniel's Whiskey
2-1/2 cups raisins
1-1/2 cups pecans, chopped
Place the flour in a dry skillet. Cook over medium heat while stirring until it is pale brown in color. This will make the cake a darker color and will add a slightly nutty flavor to the cake. Stir in the nutmeg and set it aside.
In a small bowl, beat the egg whites until stiff. Set the bowl aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and beat well. Add the Jack Daniel's Whiskey and stir to blend. Beat the flour into the creamed ingredients. Fold in the egg whites, raisins, and pecans. Pour the batter into a greased and floured 9" tube pan.
Bake at 300 degrees for 2-1/2 hours, or until a cake tester inserted in the center comes out clean. Let the cake cool.
You may refrigerate the cake before serving. Serve with ice cream or whipped cream. if desired.
Servings: 10
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