OLD DOMINION NUT CAKE

Old Dominion Nut Cake image

Provided by Steve P.

Categories Dessert

Time 3h20m

Yield 1 large bundt pan, 16 serving(s)

Number Of Ingredients 12

1 lb flour (4 cups)
1 lb sugar (2 cups)
3/4 lb butter
1/2 cup molasses
1 teaspoon baking soda, dissolved in
1 cup Bourbon (don't use scotch) or 1 cup rye whiskey (don't use scotch)
2 lbs shelled pecans (8 cups) or 2 lbs walnuts (8 cups)
2 boxes seeded raisins (muscat) (optional)
6 eggs
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Steps:

Preheat oven to 275°F.
Coat raisins and nuts with flour and set aside.
Cream butter and sugar, then add eggs one at a time.
Add molasses and spices, then add floured nuts and raisins.
(Note: if not using raisins you may wish to add extra nuts) Last add whiskey and soda mixture.
Bake in large bundt pan lined with waxed paper for 3 to 3 ½ hours over a pan of water set on the oven floor.
Keeps for weeks wrapped in aluminum foil.
For a Christmas cake that will last even longer wrap cake in cheesecloth dampened with Bourbon and then in foil and store in a cool place. Check Cheese cloth at least once a week and dampen again as needed.