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This recipe was submitted to a local newspaper around here a few years ago. A bit time comsuming, but fairly easy... Warning...This recipe DOES call for almost an entire 5th of Bourbon! Just make sure you get the 'good stuff!' (WHOO HOO!!!)
PLEASE be careful when you check
the cake(s) in the oven, Bourbon Pecan Cake2 cups candied pineapple2 cups whole candied cherries 2 cups seedless golden raisins 2 cups good Bourbon 2 cups softened butter or margarine 2 cups sugar 2 cups dark brown sugar 8 eggs, separated 5 cups all purpose flour 4 cups pecan halves 1 1/2 tsp baking powder 1 tsp salt 2 tsp nutmeg Combine pineapple, cherries, raisins and bourbon in a large mixing bowl. Cover tightly and refridgerate over night. Drain fruits and reserve bourbon. Beat butter or margarine in a large mixing bowl until light and fluffy. Add sugars gradually, beating until well blended. Add egg yolks, again beating until creamy. Combine 1/2 cup flour with pecans. Sift remaining flour with baking powder, salt and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix throughly. Add the reseved bourbon and remaining flour alternately, mixing well after each addition, ending with flour. Beat egg whites until stiff. Fold gently into batter. Add fruits and nuts into batter and combine throughly. Grease and flour a 10"tube pan (or bundt pan, or do like I did and use 12 small loaf pans) You will have a little batter left over...do with what you will! Bake in a 275 oven about 4 hours for the large pan or about 1 1/2 hours for the small pans (or until tester comes out clean.) Cool on rack 2 to 3 hours. Remove cake from pans. Wrap cake(s) in cheese cloth saturated in bourbon, then wrap tightly in foil. Refrigerate about 2 weeks, then give!!! Better aged a while! |
