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Louisiana Nut Cake Recipe

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Louisiana Nut Cake image
Rachael Ledbetter, L-1


This recipe for Louisiana Nut Cake, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Ledbetter
Added: Sunday, March 1, 2009


1 cup butter
6 eggs
1 teaspoon salt
1 teaspoon nutmeg
1 pound shelled pecans, chopped
1 pound candied pineapple, cut up
2 cups sugar
4 cups sifted flour
2 teaspoons baking powder
1/2 cup bourbon whiskey
1 pound candied cherries, cut up
Orange juice or bourbon
Nuts and cherries to decorate

Cream butter, gradually adding sugar, and continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift 3 cups flour with salt, baking power and nutmeg. Add alternately with whiskey. Mix nuts and fruits with remaining 1 cup flour. Add to mixture. Put in 2 greased and waxed paper lined 9 x 5 x 3 inch loaf pans. Put pans in center of oven, and put a pan of hot water below. Bake in slow oven, 300 for 2 hours. Reduce heat to 200 and bake 1/2 hour longer or until done. Cool. Sprinkle with orange juice or bourbon. Decorate with nuts and cherries and wrap well. Store in cool place.

Personal Notes:
Personal Notes:
I bake this at Christmas for my fruit cake. This recipe appeared in the 1961 edition of the Maury County Home Demonstration Cookbook.




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