Monday, March 21, 2011

Bourbon Cake

Well, here is a recipe that I won't be baking and I don't think my mom did. But I could see her wanting to try this for my dad, as he loved my granny's fruit cake. I am putting the recipe on for those who might like this type of cake. I can't think of any fruit juice that might be substituted for bourbon. Besides, I just don't care for fruit cake. Who knows, maybe I could find a good recipe or come up with one that uses, dried cranberries (in place of the cherries) and raisins with some sort of fruit juice. I'll think on that one.
Expect time and to use lots of bowls!

Bourbon Cake
2 cups red candied cherries
1 1/2 cups raisins
2 cups bourbon (wow!)
1 1/2 cups butter
2 cups granulated sugar
2 cups dark brown sugar, packed
6 eggs, separated
5 cups flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons freshly grated or ground nutmeg
4 cups pecan halves

Combine cherries, raisins and bourbon in bowl. Cover well and let stand overnight. Drain fruits and place in large bowl. Reserve bourbon.
Cream butter, granulated and brown sugars in bowl with electric mixer, continuing to beat until light and fluffy. Add eggs yolks, beating until well blended.
Combine flour, baking powder, salt and nutmeg in large bowl. Use 1/2 cup to flour pecan halves in small bowl. Set both aside.
Beat egg whites in medium bowl until stiff, but not dry. Set aside.
Add flour mixture alternately with reserved bourbon to creamed butter mixture. Fold beaten egg whites into batter.
Pour batter over soaked fruits. Add floured pecan halves, folding mixture until blended. Turn batter into buttered 10-inch tube pan, lined with buttered parchment paper or buttered bundt pan.
Bake at 275 degrees 2 1/2 to 3 hours or until wood pick (toothpick) inserted near center comes out clean. Cool cake on rack, then remove from pan. Makes 12 to 16 servings.
Note: To store, fill open center created by tube pan with cheesecloth saturated with bourbon. Wrap in foil and place in tightly covered container for several weeks before cutting.
(I remember Granny doing this with all her fruit cakes, she did used clean muslin instead of cheesecloth.)


  1. Sounds yummy. Thanks for sharing the recipe. I will surely try this out.

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  2. Thanks, Pamela, I hope you enjoy the recipe and cake!

  3. Oh yeah....I'll be making this! Thanks for sharing!