Razzle Dazzle Cake



15 Ounces Golden Raisins

15 Ounces Dried Cranberries

1 Fifth Bottle Of Bourbon

1-1/2 Cups Butter (3 Sticks)

2 Cups Sugar

1 Dozen Eggs

1 Cup Plum Jelly

12 Oz Jar Of Strawberry Or Blackberry Preserves

1 Tsp Baking Soda

1 Cup Molasses

4 Cups All-Purpose Flour

1 Tsp Allspice

1 Tsp Mace

1 Tsp Black Pepper

2 Tsp Cloves

2 Tsp Cinnamon

3 Cups Pecans, Chopped

1/2 Lb Lemon Peel, Chopped

1/2 Lb Orange Peel Chopped

2 Lb Mixed Candied Fruit, Chopped


Place the raisins and cranberries in a saucepan and pour all but 1 cup of bourbon over. Simmer over low heat until they are puffed, stirring every 20 minutes.

In a large mixing bowl, cream butter and sugar, adding eggs one at a time, beating well. Add jelly and preserves. In a measuring cup, place the molasses, add the baking soda. When doubled in size add to batter. Pour the remaining bourbon into the measuring cup and stir to get any left over molasses, add to batter.

In a separate bowl, add the flour, seasonings and thoroughly dredge all the nuts and fruits. Add the fruit-nut flour mixture to the batter. Stir thoroughly. Add the raisins, cranberries and bourbon and mix in.

Line two tube pans or four loaf pans with waxed paper, grease and lightly flour the wax paper. Pour in batter and bake in a 275 degree F oven for 2 hours. Remove from oven and soak cakes with bourbon all they will hold.

When cool, wrap and store 4-6 weeks before cutting.



2 tbe pans 4 loaf pans 3 dozen slices


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