Pecan Bourbon Cake2004-12-19
- Course: Nouveau Cajun
- Yield : 20-25
- Servings : 20-25
- Prep Time : 30m
- Cook Time : 3:0 h
- Ready In : 3:30 h
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This cake needs to be kept two weeks before serving to allow the melding of the bourbon and cake. The flavor is reminiscent of Christmas bourbon cookies with a little more punch.
- 1 pound butter
- 2 cups sugar
- 6 eggs, separated
- 1 cup bourbon plus additional for soaking
- 1 pound pecans, chopped
- 1 1/2 pound white raisins
- 5 cups flour
- 1 tsp baking powder
- 1 tsp vanilla
In a large bowl, cream the butter and sugar; add the slightly beaten eggs yolks. Add the bourbon gradually mixing well.
In a separate bowl, mix the pecans and raisins with 1 cup flour and set aside.
Sift the remaining flour with the baking powder and add gradually to the creamed mixture. Add the vanilla.
Pour the batter over the raisins and pecans; mix well.
Beat egg whites until stiff and fold into the mixture.
Pour into one large or two medium tube pans that have been lined with parchment paper.
Bake at 250 degrees for three hours. Cool cake in the pan for at least an hour; pour a small amount of bourbon over the warm cake.
Keep the cake for 2 weeks before serving and soak occasionally with one jigger of bourbon.