Post by marlaoh on Dec 6, 2002 10:44:48 GMT -6
BOURBON PECAN CAKE
Posted by Mary Ellen at recipegoldmine.com
1 lb. candied cherries
1/2 lb. white raisins
1 pt. bourbon
3/4 lb. butter
2 C. sugar
1 C. light brown sugar
6 eggs, divided
5 C. all-purpose flour
1 tsp. baking soda
2 tsp. nutmeg
1 lb. pecan halves
Brandy
Soak cherries and raisins in bourbon overnight.
Cream butter and sugars. Divide eggs and beat the whites. Add the yolks to the butter and sugar. Add raisins, cherries and bourbon. Mix dry ingredients in flour, then stir into egg/sugar/fruit mixture, reserving a little flour for coating pecans. Fold in egg whites. Add pecans, coated in a bit of flour.
Makes five small loaves or one big cake.
Bake at 325 degrees F in a water bath, covered, and steam for three hours. Let cool and brush with brandy. Wrap and allow to age for three or four weeks. Brush with more brandy before giving away as gifts. Or, wrap in bourbon-soaked cheesecloth before wrapping in foil.
Posted by Mary Ellen at recipegoldmine.com
1 lb. candied cherries
1/2 lb. white raisins
1 pt. bourbon
3/4 lb. butter
2 C. sugar
1 C. light brown sugar
6 eggs, divided
5 C. all-purpose flour
1 tsp. baking soda
2 tsp. nutmeg
1 lb. pecan halves
Brandy
Soak cherries and raisins in bourbon overnight.
Cream butter and sugars. Divide eggs and beat the whites. Add the yolks to the butter and sugar. Add raisins, cherries and bourbon. Mix dry ingredients in flour, then stir into egg/sugar/fruit mixture, reserving a little flour for coating pecans. Fold in egg whites. Add pecans, coated in a bit of flour.
Makes five small loaves or one big cake.
Bake at 325 degrees F in a water bath, covered, and steam for three hours. Let cool and brush with brandy. Wrap and allow to age for three or four weeks. Brush with more brandy before giving away as gifts. Or, wrap in bourbon-soaked cheesecloth before wrapping in foil.