Bourbon pecan cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Nutmeg |
| ½ | cup | Bourbon |
| 1½ | cup | Sifted all-purpose flour, divided |
| 2 | cups | Pecans |
| 1 | cup | Raisins, finely chopped |
| ½ | cup | Butter |
| 1 | cup | Plus 2 tablespoons sugar |
| 3 | Eggs. separated | |
| 1 | teaspoon | Baking powder |
| Dash salt | ||
| Pecan halves | ||
| The Conner Prairie Cookbook MM Format | ||
Directions
Preheat oven to 325F. Grease a 10-inch tube pan. Soak nutmeg in bourbon. Mix ½ cup flour with the nuts and raisins, coating thoroughly. Reserve. ream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition. Beat in remaining flour, baking powder, and salt. Beat in bourbon-nutmeg mixture and continue beating until batter is well mixed. Add the nuts and raisins. Beat the egg whites until very stiff. Fold in.
Spoon batter into pan. Press down firmly to squeeze out air pockets and allow to stand 10 minutes. Bake at 325F. fpr 1¼ hours or until cake tests done. Cool in the pan, right side up, 1-2 hours before turning out. Continue cooling.
NOTE: This cake improves with age. Store in a covered container for several days, wrapped in a bourbon-soaked napkin.
by John Hartman Indianapolis, IN