"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bourbon Pound Cake Recipe

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This recipe for Bourbon Pound Cake is from The Licate Family Cookbook, 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!



1-1/2 cups raisins
2 cups mixed candied fruits
1/3 cup bourbon
3-1/2 cups sifted all-purpose flour
1-1/2 tsps baking powder
3/4 tsp ground nutmeg
1-1/2 cups (3 sticks) butter, softened
1-3/4 cups sugar
6 eggs
1/3 cup milk
1-1/2 cups chopped pecans

Combine raisins, fruits and bourbon in a medium-sized bowl. Let soak several hours.

Grease and flour a 10-inch angel cake tube pan. Sift flour, baking powder and nutmeg onto waxed paper.

Beat butter and sugar in a large bowl with electric mixer until smooth. Beat in eggs until light and fluffy.

Stir in flour mixture alternately with milk, beating until smooth after each addition. Stir in fruits, bourbon and nuts. Turn into prepared pan.

Bake in preheated slow oven (300) for 2 hours and 10 minutes or unti top springs back when lightly pressed with fingertip. Cool in pan on wire rack 20 minutes. Remove from pan, cool completely.

Wrap cake in bourbon-soaked cheesecloth; overwrap in foil. Store in refrigerator 3-4 weeks, resoaking cloth as necessary. Decorate with marzipan rolled to fit top; garnish with chocolate leaves and marzipan oranges, if you wish.




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