Saturday, December 15, 2012

Bourbon Pecan Cake

Bourbon Pecan Cake
 2 c. candied cherries or dried tart cherries(I use combo or dried cranberries and dried sweet or tart cherries)
2 c. golden seedless raisins
2 c. bourbon(I use part flavored bourbon like cherry or honey)
2 c. softened butter
2 c. firmly packed dark brown sugar
2 c. granulated sugar
8 eggs, separated
4 c. pecan halves
5 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
Combine cherries, raisins and bourbon in a large bowl; cover tightly and let stand in refrigerator overnight. Drain fruit and reserve the bourbon. Place butter in a large bowl and beat with electric mixer at medium speed until butter is light and fluffy. Add sugar; add egg yolks gradually, mixing as you add until well blended.Combine 1/2 cup flour with pecans; sift remaining flour with baking powder, salt and nutmeg. Add 2 cups flour to cream mixture and mix well. Add the reserved bourbon and remainder of flour alternately. Beat well after each addition. Beat egg whites until stiff, fold gently into batter. Add drained fruit and pecans.

Grease two 10-inch tube pans or loaf pans and line bottom with waxed paper. Pour batter into pans, place in a preheated 275 degree oven. Bake 2 to 4 hours if using tube pan, or 1 1/2 hours if using loaf pan. Remove from oven and cool in pans. Remove from pans after cakes have cooled completely and wrap in a cheesecloth saturated in bourbon. Wrap again in foil or plastic wrap and store in tightly covered tins in refrigerator. Best if made a month ahead of time.

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