Bourbon cake sl

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

Similar recipes