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.
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.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…