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Blonde Whiskey Pecan Fruitcake




Source of Recipe


Marla


Recipe Introduction


This sounds like a lot of work, but really isn't that involved and the results are well worth any extra effort. This cake is from the 1950's era.

My Grandmother devised this cake because I dislike citron. This is an
extremely beautiful cake which slices nicely and the red cherries and
golden raisins give it a festive air for the holidays. Coating the pecan
halves with flour keeps them from discoloring or getting mushy. The batter will have a slight pinkish color before baking but is more a golden color
when finished.


List of Ingredients




Blonde Whiskey Pecan Fruitcake


4 cups candied cherries
2 cups golden raisins
2 cups bourbon whiskey
2 cups real butter
2 cups granulated sugar
2 cups light brown sugar
8 eggs, separated
5 cups sifted flour
4 cups large pecan halves
1 1/2 teaspoons baking powder
1 teaspoon salt

Recipe




Combine the cherries, raisins and whiskey. Cover tightly and place in the refrigerator overnight.

Next day, drain the fruit, reserving the liquid. Beat the butter and both sugars in a large bowl and then add the egg yolks - 1 at a time - mixing each in before adding the next.

In a separate bowl, combine the pecans with 1/2 cup of the flour and mix to coat them. Gently work the remaining flour and the salt into the sugar/egg mix. Gradually work in the bourbon liquid. Do not beat, just fold.

Stiffly beat the egg whites and gently, barely fold them in. Gently fold in the fruit ( do not mash the cherries ) and the flour/pecan mix. Bake in a large tube pan that has been rubbed with shortening and floured. Place a sheet of foil under the pan. Bake 1 1/2 to 2 hours in a preheated 300 degree oven, on the middle rack.

This cake rises about 1 inch, so do not over fill the pan. (if there is extra batter, put in a separate loaf pan) Cool in the pan. Store cooled cake in a tightly sealed container or wrapped in plastic wrap, then foil to
seal tightly.

This cake gets even better as it sits. Keeps for about 2 weeks if the container is kept in a refrigerator. May be wrapped in cheesecloth that has been soaked in a bit more bourbon.

Also, may be prepared in numerous small disposable foil loaf pans and the little loaves wrapped in holiday plastic wrap and decorated with ribbon, to give as gifts. (everyone I have given one raves about it) When using the
little foil pans, place them all on a cookie sheet for the baking.

This is a golden, blonde color cake with a lighter consistency than the heavy citron laden traditional cakes. And if you really hate fruit, you could probably leave out the cherries and raisins, double up on the pecans and just use the bourbon straight.