Prep 0 mins
Cook 0 mins
A cake with the taste of the South. Bourbon soaked cherries and raisins make it festive.
Make and share this Bourbon-Pecan Cake recipe from Food.com.
- 1 cup whole candied red cherries
- 1 cup golden seedless raisins
- 1 cup kentucky Bourbon
- 2 1⁄2 cups flour
- 2 cups pecans or 2 cups walnuts, halves
- 1 teaspoon ground nutmeg
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter or 1 cup margarine, in room temperature
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 3 large eggs, separated
CONFECTIONERS SUGAR GLAZE
- 1 cup confectioners' sugar
- 4 teaspoons milk
- 1⁄4 teaspoon vanilla
- candied red cherries, optional
- pecans, optional
- In medium size bowl, mix cherries, raisins and bourbon.
- Cover and refrigerate for 8-24 hour.
- Grease and flour 12 cup fluted tube pan.
- Heat oven to 325 degrees.
- Drain fruits, reserving bourbon.
- In small bowl, toss ¼ flour and pecans.
- In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
- In large bowl with electric mixer at high speed, beat butter until light and fluffy.
- Add sugar, ½ cup at a time, beating well after each addition.
- Add eggyolks, one at a time, beating well after each addition.
- Beat in 1 cup flour mixture.
- With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
- Batter will be thick.
- In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
- Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
- Fold in cherries, raisins and nuts.
- Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
- Remove cake from pan and brush remaining reserved bourbon.
- Drizzle glaze down sides.
- Cut candied cherries and pecans into quarters and garnish cake.
- NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
- Wrap cake in cheesecloth then with foil or plastic wrap.
- Store in refrigerator in tightly covered container for 2-3 weeks.
- Unwrap cake, place on serving platter.
- Drizzle with glaze and garnish as desired.
- CONFECTIONERS SUGAR GLAZE: In a small bowl, beat 1 cup confectioners sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.
This is an excellent holiday cake. I had the recipe years ago (1968) taken from the Birmingham, Al, news paper. I lost the recipe in the moving process. I believe you cook it in a bunt pan at 325 degrees for about 1 hour and 30 minutes. It is heavy and better than any fruit cake I have ever eaten. I have looked for this recipe for years and finally found it today!