Bourbon Pecan Fruit Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 c. candied cherries, red, whole
2 c. dates
2 c. bourbon
2 c. butter or margarine, softened
2 c. sugar
2 c. dark brown sugar
8 eggs, separated
5 c. all-purpose four, sifted
4 c. pecan halves
1 ½ tsp baking powder
1 tsp salt
2 tsp ground nutmeg
|
|
Directions: |
Directions:Combine cherries, dates, and bourbon in a large mixing bowl. Cover tightly and let stand in the refrigerator overnight.
Drain fruits and reserve bourbon. Place butter in the large bowl of an 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 the remaining flour with the baking powder, salt, and nutmeg.
Add two 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. 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.
Grease a 10-inch tube cake pan; line with waxed paper. Grease and lightly flour waxed paper. Pour cake batter into the pan to within one inch of the top. (The remaining batter may be baked in a small loaf pan, prepared in the same manner as the tube cake pan).
Place in a 275º oven; bake tube cake 4 1/2 to 5 hours and loaf cake 2 hours, or until a cake tester inserted in the center of the cakes comes out clean. Cool cakes in pans on cake rack about 2-3 hours. Remove cakes from pans; peel off wax paper.
Wrap cakes in cheesecloth saturated with bourbon, then wrap in aluminum foil or plastic wrap and store in a tightly covered container in the refrigerator for several weeks. Cut into thin slices to serve. |
|
Number Of
Servings: |
Number Of
Servings:4 regular loaf pans |
Personal
Notes: |
Personal
Notes: Mom's notes: Bread loaf pan cooks in 2 hours. 7 5/8 x 3 7/8 x 2 1/2 pans in 1 1/2 hours. It works best for me to prepare the pans ahead of time and set aside. Also, I let the fruit and bourbon mixture stand for about two days in the refrigerator, rather than overnight.
Dianne's note: small mini loaf pan takes 1 hour, 15 min.
|
|
This recipe for Bourbon Pecan Fruit Cake is from