James Beard's Whiskey Cake
Source of Recipe
Aunt Saunny
1 pound shelled walnuts
1/2 pound seeded raisins
11/2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 (1 stick) cup butter
11/8 cups sugar
3 eggs, separated
2 teaspoons grated nutmeg
2/3 cup bourbon whiskey
1/2 cup additional bourbon, if desired
Remove butter from refrigerator ahead of time to let it soften. Grease a large loaf pan or two 1-pound coffee tins. Line with brown paper; butter the paper. Chop the nuts coarsely and cut the raisins in half. Sift the flour, and
measure 11/2 cups. Mix 1/2 cup of the flour with the nuts and raisins. Sift the rest of the flour again with the baking powder and salt. Cream the butter and sugar together and add the 3 egg yolks, one at a time, to the butter-sugar mixture, beating well after each addition. Mix the nutmeg and whiskey together and add this liquid bit by bit, alternating with additions of the sifted dry ingredients to the creamed mixture. Add the nuts and raisins; finally beat the egg whites until stiff but not dry and fold them into the batter. Pour into the loaf pan or tins and let stand for few minutes to settle. Bake at 325 degrees for 11/4 hours. Remove the cake from the oven and let it
stand in the pan or tins for 1 hour before taking it out. Beard liked to pour an extra 1/2 cup of whiskey over the cake when it is almost cool.
|
|
member logon
