Prep 30 mins
Cook 0 mins
Oh my! For those who dislike traditional fruitcake full of candied fruits and currants, or steamed puddings glopped in custard sauce, try this delicious bourbon soaked cake from the heart of Dixie. My friend gave me this recipe several years ago.
- 1 cup salted butter or 1 cup unsalted butter
- 2 cups granulated sugar
- 6 medium eggs
- 4 cups sifted all-purpose flour
- 1 cup Bourbon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1⁄4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 lb finely chopped pecans
- 7 1⁄4 ounces pitted dates, chopped
- 3 tablespoons coconut
- Preheat oven to 250 degrees.
- Butter and flour an angel food pan or bundt pan.
- Cream butter and sugar.
- Drop in eggs, one at a time, and stir after each addition.
- Sift flour, baking powder and nutmeg together, reserving 1/4 cup flour to dredge the nuts.
- Add the flour mixture, bourbon, almond and vanilla alternately.
- Flour the nuts, dates and coconut; fold into cake batter.
- Pour this mixture into the cake pan.
- Cover the cake with foil for the first few hours of the baking period, removing the foil at your discretion depending on how brown you want it to become.
- Place a pan of water in the oven to prevent cracking.
- Bake the cake for six hours-- Yes! That really is 250 degrees for 6 hours!
- Note: You might want to add more bourbon if 1 cup is not enough as some people really like it soaked.