 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 16 |
|
Moist but not soggy and fruity but not overbearing. Just right even if you don't like fruit cake! Ingredients:
8 oz. red candied cherries,halved |
8 oz green candied cherries,halved |
8 oz. seedless raisins or chopped dates |
2c bourbon |
11/2c(3sticks)butter,room temperature |
2c granulated sugar |
1c firm packed brown sugar |
6 lg. eggs,separated |
5c flour |
2c chopped pecans |
2tsp ground nutmeg |
1tsp baking powder |
Directions:
1. In med. bowl,combine cherries,raisins and bourbon;cover and soak overnight.
2. In a large bowl,cream the butter and sugars with electric mixer until light and fluffy;add the egg yolks and beat well. Stir in the soaked fruit with bourbon. In a small bowl,combine 1/2c of the flour with the pecans;set aside. Add the remaining flour,nutmeg and baking powder to the creamed mixture and blend well. In a bowl,beat the egg whites with electric mixer until stiff peaks form;gently fold in the cake batter. sprinkle floured pecans over batter and fold in gently.
3. Grease and flour a 10 tube pan and line bottom with greased wax paper. Pour the batter into the pan;bake at 275 degrees for 3 to 31/2 hours or till cake tester inserted in center comes out clean Cool the cake. Turn out of pan,peel off waxed paper,and store in tightly covered container for several days.
|
|