Bourbon Pecan Cake

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.

• Ready In: 169 hrs
• Yields: 1 10 inch cake

Ingredients

• 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

Directions

1. Combine pecans and raisins. Dredge with 1/2 cup flour, stir well; set aside.
2. Combine remaining 3 1/2 cups flour and spices; set aside.
3. 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.
4. 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.
5. 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.
6. 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.