Prep 1 hr
Cook 168 hrs
This recipe in from the 1984 Southern Living Cookbook. I have used it for many occasions with rave results. It takes quite some time to prepare but it is well worth the wait.
- 6 cups chopped pecans
- 1 (9 ounce) box raisins
- 4 cups all-purpose flour, divided
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 1⁄2 cups butter, softened
- 2 cups sugar
- 6 eggs
- 1⁄2 cup molasses
- 1 teaspoon baking soda
- 1 cup Bourbon, divided
- Combine pecans and raisins. Dredge with 1/2 cup flour, stir well; set aside.
- Combine remaining 3 1/2 cups flour and spices; set aside.
- Cream butter in a large mixing bowl, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine molasses and soda, add to creamed mixture. Add flour mixture to creamed mixture alternately with 1/2 cup bourbon, beginning and ending with flour mixture. Mix well after each addition. Stir in pecan mixture.
- Spoon batter into a waxed paper-lined and greased 10 inch tube pan. Bake at 325°F for 2 hours to 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Remove from pan.
- Moisten several layers of cheesecloth with remaining 1/2 cup bourbon, cover cake completely with cheesecloth. Wrap with foil, store in cool place one week, remoistening cheesecloth as needed.