Kentucky Bourbon Cake
- 2 c. red candied cherries (1 lb.), chopped
- 1 1/2 c. light seedless raisins (8 oz.)
- 2 c. bourbon
- 1 1/2 c. butter or margarine (3/4 lb.)
- 2 1/3 c. firmly packed brown sugar
- 2 1/2 c. white sugar
- 2 tsp. nutmeg
- 6 eggs, separated
- 5 c. cake flour
- 4 c. pecans (1 lb.)
- 1 tsp. baking powder
- Combine cherries, raisins and bourbon.
- Cover and let stand overnight.
- Drain fruit; reserve bourbon.
- Cream butter or margarine and sugar together until light.
- Add egg yolks and beat well.
- Combine 1/2 cup flour and pecans.
- Sift remaining 4 1/2 cups flour, nutmeg and baking powder.
- Add flour and bourbon alternately to butter mixture, beating well after each addition. Beat egg whites until stiff, but not dry.
- Fold egg whites into flour mixture, soaked fruit and pecans.
- Pour into 2 greased 5-inch star cake pans lined with waxed paper.
- Bake 3 1/2 hours at 275u0b0.
- Ice with regular batter-sugar icing.
red candied cherries, raisins, bourbon, butter, brown sugar, white sugar, nutmeg, eggs, cake flour, pecans, baking powder
Taken from www.cookbooks.com/Recipe-Details.aspx?id=653673 (may not work)