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| recipe title: |
Kentucky Bourbon Cake |
| category: |
Desserts |
| keywords: |
Cake |
| servings: |
1 |
| ingredients: |
2 c Raisins
1/2 c Bourbon
1/4 c Butter; softened
1 1/2 c Sugar
5 Eggs
4 c Flour; sifted
2 ts Baking powder
1 ts Baking soda
1 pn Salt
1 ts Lemon zest; grated
1 tb Lemon juice
1 c Pecans; chopped
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| directions: |
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Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
hours; drain, reserving both raisins and bourbon. Preheat oven to 350
degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan.
Beat together the butter and sugar until light and fluffy. (For best
results, use an electric mixer and start beating at a slow speed, gradually
increasing to moderate. If you allow this process to take about 15 minutes,
the butter will be very pale and look something like whipped cream. This
adds lightness to the cake.) Beat in the eggs 1 at a time, beating well
after each. In another bowl, sift together 3 3/4 cups of the flour, baking
powder, soda and salt. Combine reserved bourbon with the zest and lemon
juice. Add dry ingredients to the butter mixture alternatelywith the
bourbon mixture.
Toss the remaining 1/4 cup of flour with the drained raisins and the
pecans. Fold into batter. Bake about 1 1/2 hours or until the cake tests
done. Cool about 10 minutes in the pan before turninout onto a rack. Brush
the remaining 1/2 cup of bourbon over the cake while it is still somewhat
warm.
For long storage, wrap the cake in rinsed cheesecloth that has been
thoroughly moistened in bourbon. Then wrap in plastic of oil so that it is
airtight. The cake may be served after a day or two but is better if
allowed to age.
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