Bourbon-Pecan Cake

Recipe by Julesong
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READY IN:
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • CONFECTIONER’S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.
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