Kentucky Bourbon Cake
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
47
Sourness
50
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Bourbon230 g
Golden Raisins1360 g
Butter2 cups
White Sugar2 cups
Brown Sugar (packed)2 tsps
Ground Nutmeg1 tsp
Baking Powder5 cups
All-Purpose Flour450 g
Pecan (chopped)Directions:
1
Preheat oven to 275 degrees F (135 degrees C)
2
Grease a 10 inch tube pan and line bottom with parchment paper
3
Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours
4
Before making cake, drain well and reserve the bourbon
5
In a separate bowl, mix flour, nutmeg and baking powder
6
Set aside
7
In a small bowl, cream butter with the white sugar
8
In a separate small bowl, cream yolks and brown sugar until very light
9
In a very large bowl, combine the two sugar mixtures and blend well
10
Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition
11
Add soaked fruit and fold in
12
Add nuts and fold in
13
In a clean medium bowl, whip egg whites until stiff but not dry
14
Fold into batter until evenly distributed
15
Pour into prepared 10 inch tube pan
16
Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C)
17
Ovens vary, so watch the baking time
18
Test cake with wooden pick
19
(May take longer than 5 hours)
20
Remove from oven and allow to cool for 15 minutes before turning out
21
When almost cool, brush sides and inside hole heavily with bourbon
22
Wrap cake with bourbon soaked cheesecloth, then with plastic wrap
23
Refrigerate overnight and saturate again with bourbon
24
Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place