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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Louisiana Nut Cake Recipe

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This recipe for Louisiana Nut Cake is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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, 300º for 2 hours. Reduce heat to 200º 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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