Christmas Bourbon Cake
Ingredients
- 1 c. chopped candied cherries ⓘ
- 1 c. chopped candied pineapple ⓘ
- 1 1/2 c. light seedless raisins (about 8 oz.) ⓘ
- 2 1/2 c. bourbon whiskey (Kentucky - others will lose flavor while baking) ⓘ
- 1 1/2 c. butter ⓘ
- 2 c. granulated sugar ⓘ
- 1 c. firmly packed brown sugar
- 6 eggs, separated ⓘ
- 4 1/2 c. sifted cake flour ⓘ
- 4 c. chopped pecans
- 2 tsp. nutmeg ⓘ
- 1 tsp. baking powder
- cream of tartar (pinch) ⓘ
Instructions
- Combine cherries, pineapple, pecans and bourbon.
- Cover and let stand overnight.
- Drain fruits and nuts.
- Reserve bourbon.
- Cream butter and sugars together until light.
- Add egg yolks and beat well.
- Sift flour, nutmeg and baking powder together.
- Add flour mixture and bourbon alternately to butter mixture, beating well after each addition.
- Beat egg whites and cream of tartar until stiff, but not dry.
- Gently fold egg whites into flour mixture. Fold soaked fruit and nuts into batter.
- Turn into greased and floured 10-inch tube pan or Bundt pan.
- Bake at 275° for 3 1/2 hours.
- Cool and remove from pan.
- Wrap in cheesecloth.
- Sprinkle with bourbon and store in airtight container in refrigerator.
Nutrition & Diet Analysis (per serving)
993
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).