Bourbon cake sl
1 10\" cake
Ingredients
| Quantity | 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 |
| Candied cherries (optional) | ||
Directions
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