BOURBON PECAN CAKE
This recipe in from the 1984 Southern Living Cookbook. I have used it for many occasions with rave results. It takes quite some time to prepare but it is well worth the wait.
Provided by Maryland Jim
Categories Dessert
Time P7DT1h
Yield 1 10 inch cake
Number Of Ingredients 12
Steps:
- Combine pecans and raisins. Dredge with 1/2 cup flour, stir well; set aside.
- Combine remaining 3 1/2 cups flour and spices; set aside.
- Cream butter in a large mixing bowl, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine molasses and soda, add to creamed mixture. Add flour mixture to creamed mixture alternately with 1/2 cup bourbon, beginning and ending with flour mixture. Mix well after each addition. Stir in pecan mixture.
- Spoon batter into a waxed paper-lined and greased 10 inch tube pan. Bake at 325°F for 2 hours to 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Remove from pan.
- Moisten several layers of cheesecloth with remaining 1/2 cup bourbon, cover cake completely with cheesecloth. Wrap with foil, store in cool place one week, remoistening cheesecloth as needed.
Nutrition Facts : Calories 12758.3, Fat 784.3, SaturatedFat 226.3, Cholesterol 2001.1, Sodium 3750.9, Carbohydrate 1221.8, Fiber 88.9, Sugar 685.9, Protein 161
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