KENTUCKY CHRISTMAS CAKE
A good-keeping cake, similar to a pound cake. Don't worry about the alcohol in the whiskey...it evaporates from the cake during the baking process, leaving only a delicious flavor accent. If desired, this cake may be decorated before baking with candied fruit and pecan halves. Wedges of leftover cake can be heated in the top of a double boiler and served with a hard sauce as for plum pudding.
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F and grease and flour a 10" tube pan.
- Soak the nutmeg in the whiskey for ten minutes.
- Stir together pecans, raisins, and 1/4 cup flour; set aside.
- Cream butter and sugar together until fluffy.
- Add eggs, one at a time until well incorporated.
- Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.
- Spoon into prepared pan.
- Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.
- Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.
- Store in an airtight container.
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