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Kentucky Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1  cup  butter or margarine
1 1/2  cups  sugar
5  large  egg yolks
1 1/2  cups  sifted flour
1/4  teaspoon  soda
2  teaspoons  nutmeg
1/8  teaspoon  salt
1  teaspoon  cream of tartar
1/4  cup  bourbon
1 1/2  cups  chopped seedless raisins
4  cups  coarsely ground pecans
1/4  cup  flour
5    Egg whites stiffly beaten

Cream butter and sugar; add egg yolks and beat well. Sift 1 1/2 cups flour, soda, nutmeg, salt and cream of tartar together; add to creamed mixture alternately with bourbon. Fold in raisins and pecans which have been coated with 1/4 cup flour. Fold in stiffly beaten egg whites. Pour into well greased and floured tube pan; decorate top with pecans and cherries as desired. Bake at 325 degrees 1 hour and 15 minutes or until cake tests done. Let stand in pan 30 minutes. Remove from pan and cool on rack covered with waxed paper. Store in airtight container. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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