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Bourbon Pecan Holiday Cake Recipe
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Bourbon Pecan Holiday Cake

2 cups of whole red candied cherries
2 cups of white seedless raisins
2 cups of bourbon
2 cups of softened butter or margarine
2 cups of sugar
2 cups of dark brown sugar, firmly packed
8 eggs, separated
5 cups of sifted all-purpose flour
4 cups of pecan halves
1 1/2 teaspoon of baking powder
1 teaspoon of salt
2 teaspoons of ground nutmeg

Combine the cherries, raisins and bourbon in large mixing bowl. Cover tightly and let stand in refrigerator overnight. Drain fruits and reserve bourbon

Place butter in large bowl of electric mixer and beat on medium speed until light and fluffy.

Add sugars gradually, beating on medium speed until well blended.

Add egg yolks, beating until well blended.

Combine 1/2 cup of the flour with the pecans. Sift remaining flour with the baking powder, salt and nutmeg.

Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly.

Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour. Beat well after each addition. Beat egg whites until stiff, but not dry; fold gently into cake batter. Add drained fruits and floured pecans to the cake batter. Blend thoroughly. Grease a 10 inch tube pan; line with waxed paper. Grease and lightly flour waxed paper.

Pour cake batter into pan within 1 inch of the top. Or bake in loaf pans prepared in same manner as tube pan. Place in 275F. oven; bake tube cake 4 1/2-5 hours and loaf cake 2 hours or until a cake tester inserted in center of cake comes out clean.

Cool cakes in pans on cake rack 2-3 hours. Remove from pans, peel off waxed paper. Wrap cakes in cheese cloth saturated in bourbon, then wrap in aluminum foil or plastic wrap and store in tightly covered container in refrigerator for several weeks. Cut in thin slices to serve.


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