Recipe by mollypaul
A good-keeping cake, similar to a pound cake. Don't worry about the alcohol in the whiskey...it evaporates from the cake during the baking process, leaving only a delicious flavor accent. If desired, this cake may be decorated before baking with candied fruit and pecan halves. Wedges of leftover cake can be heated in the top of a double boiler and served with a hard sauce as for plum pudding.
- 2 teaspoons nutmeg
- 1⁄4 cup whiskey
- 1 lb pecans, shelled and coarsely chopped
- 1⁄2 lb raisins or 1⁄2 lb sultana
- 1 1⁄2 cups flour, divided
- 1 cup real butter (if using margarine, not spread or tub product) or 1 cup margarine (if using margarine, not spread or tub product)
- 1 1⁄2 cups granulated sugar
- 5 eggs
- 1 teaspoon cream of tartar
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
Directions See How It's Made
- Preheat oven to 325F and grease and flour a 10" tube pan.
- Soak the nutmeg in the whiskey for ten minutes.
- Stir together pecans, raisins, and 1/4 cup flour; set aside.
- Cream butter and sugar together until fluffy.
- Add eggs, one at a time until well incorporated.
- Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.
- Spoon into prepared pan.
- Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.
- Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.
- Store in an airtight container.