Kentucky Bourbon Cake

 

Ingredients:

1-1/2

Cup

All-Purpose Flour

1

Tsp

Baking Powder

5

Cups

Pecans, chopped (1-1/4 Lb)

1

Cup

Raisins

2

Tsp

Ground Nutmeg

Cup

Bourbon

8

Tbl

Butter

1

Cup

Sugar

3

 

Egg Yolks

3

Egg Whites

2

Tbl

Sugar

Directions:

Grease a 9 springform pan or 10 tube pan.

Sift together 1 cup of flour and baking powder. In a medium bowl mix together 4 cups of the chopped pecans and the raisins, sprinkle with 1 cup of flour and toss to coat, making sure the raisins and nuts are thoroughly coated.

Combine the bourbon and the nutmeg in a measuring cup.

In a large bowl with an electric mixer on medium, cream the butter, gradually adding the sugar until light and fluffy. Beat in the egg yolks, one at time, beating well after each addition. Stir in the flour mixture alternately with the bourbon mixture, starting and ending with the flour mixture. Stir in the coated raisins and nuts and mix until well distributed throughout the batter.

In a small bowl beat the egg whites until foamy, gradually add in the sugar until stiff peaks are formed. Carefully fold into the batter.

Turn the batter into prepared pan and let stand for 10 minutes.

Preheat oven to 325F. Sprinkle the remaining 1 cup pecans on cake and bake for 1-1/4 hour or until top of cake is firm. Do not overbake; the cake should be on the moist side.

Cool the cake in the pan for 30 minutes. Remove cake from pan and let cool completely on a rack, keeping the nut side up. Let it stand for one day before cutting. Store cake in an airtight container.

 

Yields

12-14 servings

 

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