Recipe by really_lala
While looking for drink recipes and searching Laird's applejack website, I stumbled upon this. Rich, light and yummy! A little involved, but end product sure was worth it. Used one of those silicone tube pans and it popped right out!
Top Review by caroledelson
I made this cake two years ago from a recipe printed in the Star Ledger here in NJ. Lost the thing and only came across it a week or so ago. Just made it again and remember one very important fact that no one has mentioned about it. This makes a huge amount of batter, much more than what can fit in a 10 inch tube pain - if it is made correctly and you don't deflate the egg whites when folding in the yolk mixture. Leave about an inch to an inch in a half from the top of the pan when filling and you will find you have more than enough for a loaf pan or an 8 inch layer. Incredibly delicious cake!
- 1 lb butter
- 3 cups sugar
- 8 eggs, separated
- 3 cups sifted flour
- 2 teaspoons vanilla
- 1⁄3 cup Applejack
- 1⁄2 cup chopped pecans
Directions See How It's Made
- Cream butter & 2 cups sugar 'til light and fluffy.
- Add yolks one at a time, mixing well each time. Add flour alternately with vanilla and applejack in thirds, beating until smooth after each addition.
- In another bowl, beat egg whites until stiff but not dry.
- Beat remaining sugar into egg whites gradually. Gently fold egg yolk mixture into whites.
- Sprinkle nuts on bottom of well buttered 10" tube pan.
- Carefully turn batter into pan.
- Bake in 350 oven for approximately 1&1/2 hours.
- Cool completely and remove from pan.