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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This was my dad's very favorite dessert for Thanksgiving dinner. He's been gone 7 years now, but this remains our toast to him each year. The prep time does not include the ripening time after baking. Ingredients:
1 cup raisins |
1/3 cup bourbon (i use jack daniels) |
1cup pecan halves |
1-3/4 cups flour |
1 tsp cinnamon |
1/4 tsp ginger |
1/4 teaspoon allspice |
1/4 teaspoon cloves |
1/4 teaspoon nutmeg |
3/4 tsp baking soda |
1 tsp baking powder |
1-1/2 cups granulated sugar |
2/3 cup vegetable oil |
2 large eggs |
1 tsp fresh grated lemon peel |
3 medium granny smith apples -- peeled, cored, and diced (about 3 cups) |
Directions:
1. In a small bowl soak the raisins in bourbon for at least 30 minutes.
2. Heat oven to 400. Grease and flour a 9-inch springform pan.
3. Spread pecan halves on a cookie sheet. Bake 5 minutes or until fragrant and toasted. Remove from oven and reduce temperature to 375. Coarsely chop the pecans.
4. In medium bowl, mix flour, spices, baking powder, and baking soda til blended.
5. In large bowl, with electric mixer, beat sugar, oil, eggs, and lemon peel, 3 minutes, until blended and smooth. With mixer on low, beat in flour mixture. Batter will be thick. Stir in raisins, bourbon, apples and nuts.
6. Scrape into the prepared springform pan. Bake 1-1/4 to 1-1/2 hours, until a toothpick inserted in the center comes out clean.
7. Cool on wire rack 15 minutes. Remove sides of pan and cool completely.
8. Wrap in foil and let stand at room temperature for up to three days. Don't skip this step, it really gets better and better as it sits.
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