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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 24 |
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Some people start baking for the Christmas holiday, recipe submitted to a baking group This recipe originally called for a full-sized tube pan. As we wanted it to be gift-able, we first converted to large loaf pans; later found miniature tube pans, welded 4 to a rack. Read more . that's what we use today, a fun nod to the original. Whatever shape you use, pan preparation is key ... a mere spritz of Pam will NOT get the job done.-need to prepare the pans, see recipe below Ingredients:
1/2 pound white raisins |
1 pound red candied cherries |
1 pint rotgut bourbon, plus more for aging |
3/4 pound butter |
3 cups granulated sugar |
2 tablespoons unsulphured molasses |
6 eggs, separated |
1 pound large, whole pecans plus 3 tablespoons flour |
5 cups flour |
2 teaspoons grated nutmeg |
1 teaspoon baking powder |
Directions:
1. Start the night before baking, soak the raisins and cherries in the
2. bourbon overnight.
3. In the morning, cut the cherries into quarters (by now all the sticky syrup has dissolved into the bourbon).
4. Prepare the pan(s) either by greasing, lining with waxed
5. paper, and greasing the waxed paper OR by brushing with quick-release goop from Laurel's Kitchen; 1/2 cup liquid lecithin mixed with 1 cup vegetable oil (store any leftover in the refrigerator).
6. Prepare your pan even if it's nonstick.
7. Preheat oven to 300 F.
8. For the cake, cream the butter and sugar and add the egg yolks one by one, mixing well after each addition.
9. Mix in the soaking liquid from the fruit.
10. Shake the pecans with the small amount of flour, discard
11. any extra flour.
12. Beat the egg whites until stiff.
13. Combine the dry ingredients, combine with the creamed mixture.
14. Fold in whites, fold in nuts just until well-combined.
15. You will have a stiff dough quite full of fruit & nuts.
16. Using a rubber scraper and spoon, transfer batter evenly into pan(s).
17. Bake about 3 hours (this is not a typo), until the cake cracks on top and the bottom of the crack looks dry.
18. The cakes will be deep brown.
19. Cool completely on a rack.
20. Wrap the cooled cake(s) in an old kitchen towel, or if necessary in
21. heavy paper towels.
22. Soak the wrappings well with more bourbon; put the wrapped and soaked cakes in a plastic zipper bag and refrigerate for at least 6 weeks to mellow.
23. (This is why you can get away without fine whiskey)
24. To give, wrap in plastic or place in plastic bakery gift bag with
25. instructions to keep refrigerated until ready to serve.
26. Then slice cold cake very thinly to show off the pretty cross-section and enjoy.
27. Eat responsibly - this cake has a kick!
28. Keeps for about a week in the refrigerator.
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