Bourbon Pecan Cake
Sifted all-purpose flour,
Raisins, finely chopped
Plus 2 tablespoons sugar
Preheat oven to 325F. Grease a 10-inch tube pan. Soak nutmeg in
bourbon. Mix 1/2 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 1 1/4 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.
The Conner Prairie Cookbook MM Format
by John Hartman Indianapolis, IN