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Kentucky Bourbon Cake
2 cups Bourbon
1/2 lb golden raisins
1 lb red candied cherries, halved
3 sticks butter
1 lb granulated sugar (2 1/4 cups)
6 eggs, separated
1 lb light brown sugar (2 1/4 cups)
2 tsp nutmeg (grated)
1 tsp baking powder
5 cups sifted flour
1 lb pecans, chopped
more bourbon to soak cake
Pour 2 cups bourbon or whiskey over raisins and cherries. Soak
in covered container for 48 hours.
Before mixing in cake, drain well, reserve bourbon. Soften
butter at room temp. cream until light. Add sugar, beat until
fluffy. Beat egg
yolks until very light, than add brown sugar. Beat well to
dissolve sugar. In a very large bowl, combine the 2 sugar
mixtures blend well.
Mix nutmeg baking powder with 4-1/2 cups flour.
Mix other 1/2 cup flour with nuts. Add flour mixture
alternately with bourbon to sugar, butter, egg mixture, mixing
well after each addition.
Add soaked fruit, fold in, then add the nuts fold in. Beat egg
whites until stiff but not dry. Fold into batter until evenly
distributed.
Pour in greased 10" tube pan lined with greased brown paper.
Place a pan of water in bottom of oven. Bake 4-5 hours at 275.
Test with toothpick about 2" from outer edge of cake. May take
longer
than 5 hrs. Remove from oven and allow to cool for 15 min.
before turning out.
When almost cool, sponge sides inside hole heavily with
bourbon-saturated cheesecloth.
Cover cake with this cloth, then in plastic wrap
Let set overnight saturate again. Recover tightly with plastic
wrap.
Recipe submitted by Thunderbird
***Write a review of this recipe!***
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