Homemade Christmas
Bourbon Cake
A scrumpdileious holiday cake recipe dating back to the early 1900s.
Rich, moist, spicy, chewy, and pungent with bourbon.
Marvelous stuff!
1 c butter (softened)
2 c sugar
4 c sifted flour
4 eggs
1 lb pecan pieces
1 1/2 lb white or golden raisins
1 c bourbon
1 tbs ground cinnamon
1 tbs ground nutmeg
1 tbs soda
1/2 tsp sea salt
Preparation
Heat oven to 275F.
Sift 1 cup flour and mix with nuts and raisins.
Sift remaining flour, cinnamon, nutmeg, salt, and soda together.
Grease a tube pan and line bottom with parchment paper.
Cream sugar and butter until light and fluffy.
Add eggs, one at a time, making sure each is incorporated before adding the next one.
Alternately add bourbon and flour.
Add nuts and raisins.
Pour into tube pan and bake 3 1/2 hours.
Remove from oven and cool thoroughly.
Sprinkle generously with additional bourbon and wrap in aluminum foil with a couple of apple wedges to keep it moist.
Each weekend leading up to Christmas, unwrap cake and sprinkle again with additional bourbon.
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