Recipe for cooking bourbon cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Bourbon Cake

2 c. red candied cherries, chopped
1 1/2 c. light seedless raisins
2 c. bourbon
1 1/2 c. butter or butter replacement
2 1/3 c. sugar
2 1/3 c. firmly packed brown sugar
6 eggs, separated
5 c. sifted cake flour
4 c. pecans (about 1 lb.)
2 tsp. nutmeg
1 tsp. baking powder

Combine cherries, raisins and bourbon. Cover and let stand overnight.

Drain fruits; reserve bourbon. Cream butter or butter replacement and sugar together until light. Add egg yolks and beat well.

Combine 1/2 c. flour and pecans. Sift remaining 4 1/2 c. flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to butter or butter replacement mixture, beating well after each addition.

Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold soaked fruits and pecan-flour mixture into batter. Turn into greased 10-in. tube pan lined with greased wax paper. Bake at 275 degrees F for 4 1/2 hours. Cool. Remove from pan. Fill center with cheesecloth saturated with bourbon.