KENTUCKY BOURBON PECAN CAKE

KENTUCKY BOURBON PECAN CAKE image

Number Of Ingredients 10

1 lb pecan meats, broken
1/2 lb. muscat raisins
1/2 lb candied cherries, soaked in 1/2 C. bourbon
1 1/2 C sifted flour
1 tsp baking powder
1/4 tsp salf
1 stick butter
3 egg yolks
1 cup + 2 Tbsp sugar
3 egg whites

Steps:

Sift 1 1/2 C sifted flour with baking powder and salt. Drain bourbon from cherries and supplement to make 1/2 cup. Cream on high for 5 min: 1 stick of butter, 3 egg yolks and 1 C plus 2 Tbsp sugar. Add flour-bourbon alternately beating just to mix smooth. Pour over fruit and nuts, mix with wooden spoon. Beat egg whites to peaks, fold into above.Bake in foil lined pans as above til toothpick comes out clean. Let cake remain in metal loaf pan 30 minutes then turn out on cake rack and remove foil. Turn top side up and cool completely. Dribble extra bourbon over cake, wrap in foil and plastic bag, store in refrigerator and age for several weeks. Add bourbon once before Christmas. Cut in thin slices with very sharp knife.