Pecan Bourbon Cake
2004-12-19- 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.
Ingredients
- 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
Directions
Step 1
In a large bowl, cream the butter and sugar; add the slightly beaten eggs yolks. Add the bourbon gradually mixing well.
Step 2
In a separate bowl, mix the pecans and raisins with 1 cup flour and set aside.
Step 3
Sift the remaining flour with the baking powder and add gradually to the creamed mixture. Add the vanilla.
Step 4
Pour the batter over the raisins and pecans; mix well.
Step 5
Beat egg whites until stiff and fold into the mixture.
Step 6
Pour into one large or two medium tube pans that have been lined with parchment paper.
Step 7
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.
Step 8
Keep the cake for 2 weeks before serving and soak occasionally with one jigger of bourbon.
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