Kentucky Burbon Cake - Kentucky Pecan Pie

Course : Cakes
Serves: 1
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2 Cups Burbon or Seagrams 7 Crown
1/2 pound golden raisins
1 Pound red candied cherries -- halved
3 Sticks butter
1 pound granulated sugar
6 large eggs -- seperated
1 pound light brown sugar
2 teaspoon nutmeg (grated)
1 teaspoon baking powder
5 Cups sifted flour
1 pound pecans -- chopped
1 Cup more burbon to soak cake

Preparation / Directions:

1. Pour 2 cups burbon or whickey over raisins and cherries. Soak in covered container for 48 hours. Before mixing in cake, drain well and reserve bourbon. 2. Soften butter at room temerature and cream until until light. Add granulated sugar and beat until fluffy. 3. Beat egg yolks until very light, then add brown sugar and beat well to dissoolve sugar. 4. In very large lowl, combine 2 sugar mixtures and blend well. 5. Mix nutmeg and baking powder with 4 and 1/2 cups flour. Mix other 1/2 cup flour with nuts. Add flour mixture alternately with bourbon to sugar/butter/eggg mixture, mixing well after each addition. 6. Add soaked fruit and fold in, and then the nuts and fold in. 7. Beat egg whites until stiff but not dry. Fold into batter until evenly distributed. 8. Pour into greased 10" tube pan lined with greased brown paper (from grocery bag). 9. Place pan of water in botton of oven and bake 4-5 hrs. @ 275 degrees. Watch baking time as ovens vary. Test with toothpick about 2" from outer edge of cake. May take longer than 5 hrs. 10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cooled, sponge sides and inside hole heavily with bourbon-saturated cheesecloth. Cover the cake with this cloth, then in plastic wrap. Let stand overnight and saturate again. Recover with plastic wrap and then with foil and store for at least 2 weeks...then enjoy.


Nutritional Information:

7217 Calories (kcal); 381g Total Fat; (46% calories from fat); 106g Protein; 869g Carbohydrate; 1867mg Cholesterol; 3711mg Sodium

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