"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

WHISKEY PECAN CAKE Recipe

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This recipe for WHISKEY PECAN CAKE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Tuesday, December 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. seedless raisins

1/2 LB. butter

1 LB. sugar (2 cups)

6 eggs

1 LB. all-purpose flour (3-cups)

1 tsp. baking powder

1/2 pint whiskey

1 LB. PECAN HALVES

1 whole nutmeg, grated (about 1 tsp.)

8 oz. candied cherries

Directions:
Directions:
Cover raisins with water and let them sit overnight. Drain well.
Cream butter and sugar. Add egg, one at a time, mix well.
Combine flour and baking powder. Ad flour mixture to creamed ingredients alternately with whiskey. Blend thoroughly. Add pecans, raisins, nutmeg and cherries.
Bake in a greased tube pan for 4 hours at 300 . Cool for 10 minutes in pan before turning out on rack.

Personal Notes:
Personal Notes:
The 4- hour baking time is listed on the original recipe, but you can also start checking the cake at 1-1/2 hours to see if a tester inserted in the center comes out clean.

 

 

 

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