Kentucky Bourbon Cake
Source of Recipe
unknown
List of Ingredients
3/4 lb butter
2 cups white sugar
2 1/4 cups light brown sugar, firmly packed
6 eggs
5 1/2 cups all purpose flour
1/4 tsp salt
1 tsp mace
2 cups bourbon whiskey
3 1/2 cups (1 lb) pecan nuts chopped
Recipe
Cream butter and approx. half of the sugar, in another bowl, beat the
eggs with the remaining sugars until light and fluffy (several minutes
at least). Combine the butter and egg mixtures. Sift the dry
ingredients and add them along with the whiskey a little at a time to
the egg/butter mixture. Finally stir pecans into the batter. Bake in a
slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours,
until a knife inserted into the cake comes out clean.
The recipe now says to wrap the cool cake in Al foil and keep in the
fridge for a week or two to let the flavors "meld", however everyone
around my house usually consumes it in the following few days. This
cake when baked still contains a substantial amount of whiskey! Its
rather surprizing. I assume the vapors get trapped in the cake or
whatever. It tastes great (really great) with a blob of sweetened
whipped cream (with vanilla of course).
BTW: this makes a heck of a large cake. I have made little cakes in
those minature loaf pans to give as Xmas gifts and it worked great,
dividing the recipe in half.
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