OLD FASHIONED BOURBON PECAN CAKE
This is the kind of cake my mother or grandmother kept in a tin and "seasoned" it with Bourbon or Apricot Brandy to keep this pound cake Moist! Then after saving it she would offer it to special guests. This is a traditional British Christmas Cake! Bourbon, or orange juice or Brandy is essential for keeping this pound cake...
Provided by Donna Thiemann
Categories Cakes
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 300*F grease and flour a 10 inch bundt or tube pan. Then sprinkle the bottom of the pan with 1/2 cup of chopped Pecans. Set Aside.
- 2. Cream butter and sugar well, then add egg yolks one at a time mixing completely after each addition.
- 3. Add flour, extracts and bourbon, then combine and set aside.
- 4. Whip the egg whites till stiff peaks form. Fold the egg whites into the batter until well combined.
- 5. Pour batter into the prepared pan. Sprinkle the remaining pecans over the top of the batter.
- 6. Bake at 300*F for 1-1/2 hours or until a tooth pick inserted comes out clean.
- 7. You may feed this cake 2-3 tablespoons of Apricot brandy every two weeks or until The holidays. Lovely old fashioned bourbon pecan cake.
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