Kentucky Whiskey Cake
Source of Recipe
Aunt Saunny
1 pound red candied cherries, cut in half
1/2 pound golden raisins, halved, or 1/2 pound chopped dates, or 1/4 pound
of each
1 pint Kentucky bourbon (do not use a blend)
3/4 (3 sticks) pound butter or margarine
1 pound white sugar
1 cup brown sugar, packed
6 eggs, separated
5 scant cups all-purpose flour (sift before measuring)
2 teaspoons grated nutmeg
1 teaspoon baking powder
1 pound pecan meats
Soak cherries and raisins and/or dates in bourbon to cover overnight. Cream butter/margarine and sugars until fluffy; add egg yolks and beat well. Combine flour with nutmeg and baking powder. Add soaked fruit and remaining bourbon along with the flour mixture to the creamed mixture (reserve a small amount of flour to mix with the nuts). Beat egg whites until stiff and fold into batter. Add floured pecans last. Bake in a large, greased tube pan that has been lined with greased paper (Ernestine uses a brown paper bag) for 3 to 4 hours in a slow oven (250 to 275 degrees). Watch baking time.
To store: When thoroughly cool, place in a tightly covered container. Stuff center hole with cheesecloth which has been soaked in bourbon whiskey. Wrap in heavy waxed paper. It is not necessary to soak cake in whiskey: The cake will be moist and flavorful.
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