Yield: 1 10\" cake
Measure | Ingredient |
---|---|
1 each | 15 oz package raisins; chopped |
1 cup | Candied pineapple; finely chopped |
1 each | 8 oz package candied cherries; finely chopped |
8 cups | Pecans; chopped |
4 cups | All-purpose flour; divided |
1½ cup | Butter / margarine; softened |
2 cups | Sugar |
6 eaches | Eggs |
2½ teaspoon | Baking powder |
2 teaspoons | Ground nutmeg |
1 cup | Bourbon |
1 cup | Orange marmalade |
½ cup | Molasses |
\N \N | Candied cherries (optional) |
Combine first 4 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
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.
Combine remaining 3 cups flour, baking powder, and nutmeg; add to creamed mixture alternately with bourbon, marmalade, and molasses; mix well after each addition. Stir in reserved fruit and nuts.
Heavily grease one 10-inch tube pan; line sides and bottom of pan with greased, heavy brown paper. Spoon batter into pan; bake at 275 degrees F for 3-½ to 4 hours or until done.
Cool cake completely in pan. Garnish with cherries, if desired. To store, wrap cake in cloth soaked in brandy or bourbon; wrap with plastic or waxed paper; place in a tightly covered tin.
"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95