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Bourbon-Pecan Holiday Cake: Submitted by: Barbara Placek | Date Added: 10 Dec 2013
Listed in: Sweets / Cakes

I think my mother started making this in the late 60s or early 70s. I used to pick out the funky candied cherries. I substitute good dried cherries for the candied ones and golden raisins because it's hard to find white raisins.

I think the dried fruit makes a nicer cake. And not so scary. Prepare to use every bowl in the kitchen. My mom always made this in loaf pans. I make mini loaves, so I can give some away.

And I use parchment paper instead of waxed. The cake really does need to sit for a couple of weeks for maximum effect, but it's pretty good the day after you make it if you don't soak it in bourbon. Otherwise, you'll walk around with a goofy grin.

2 c. whole red candied cherries
2 c. white seedless raisins
2 c. bourbon
2 c. softened butter
2 c. sugar
2 c. dark brown sugar, firmly packed
8 eggs, separated
5 c. sifted all-purpose flour
4 c. pecan halves
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. ground nutmeg

Cooking Instructions

1) Combine cherries, raisins and bourbon in large mixing bowl. Cover tightly and let stand in refrigerator overnight. Drain fruits and reserve bourbon Place butter in large bowl of electric mixer and beat on medium speed until light and fluffy. Add sugars gradually, beating on medium speed until well blended. Add egg yolks, beating until well blended.
Combine 1/2 cup of the flour with the pecans. Sift remaining flour with the baking powder, salt and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour.

2) Beat well after each addition. Beat egg whites until stiff, but not dry; fold gently into cake batter. Add drained fruits and floured pecans to the cake batter. Blend thoroughly.

3) Grease a 10 inch tube pan; line with waxed paper. Grease and lightly flour waxed paper. Pour cake batter into pan within 1 inch of the top. Or bake in loaf pans prepared in same manner as tube pan. Place in 275 degree oven; bake tube cake 4 1/2-5 hours and loaf cake 2 hours or until a cake tester inserted in center of cake comes out clean.

4) Cool cakes in pans on cake rack 2-3 hours. Remove from pans, peel off waxed paper. Wrap cakes in cheese cloth saturated in bourbon, then wrap in aluminum foil or plastic wrap and store in tightly covered container in refrigerator for several weeks. Cut in thin slices to serve.

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