Kentucky Bourbon Pecan Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 3 | cups |
all-purpose flour
|
|
| 9 | large |
eggs
separated |
|
| 8 | ounces |
maraschino cherries
red, finely chopped |
*
|
| 4 | cups |
pecans
chopped |
|
| ⅔ | teaspoon |
mace
|
|
| 3 | cups |
sugar
|
|
| ⅓ | cup |
bourbon
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 9 | large |
eggs
separated |
|
| 231.2 | ml/g |
maraschino cherries
red, finely chopped |
*
|
| 946 | ml |
pecans
chopped |
|
| 3.3 | ml |
mace
|
|
| 7.1E+2 | ml |
sugar
|
|
| 79 | ml |
bourbon
|
* |
Directions
Grease and flour two loaf pans 9x5x3.
In a large mixing bowl thoroughly beat the butter with 2 cups of the sugar and the mace until light and fluffy.
Gradually beat in the egg yolks, stir in 2 ¾ cups of the flour alternately with bourbon.
Sprinkle remaining ¼ cup flour over cherries and toss.
Stir into cake batter along with pecans. Beat egg whites until soft peaks form; gradually beat in remaining 1 cup sugar, continue beating until very stiff.
Fold into cake batter and turn into pans.
Bake 350℉ (180℃). for 1¼ to 1½ hours or until cake tester comes out clean.
Turn out on wire rack.
Turn right side up. Cool well. Wet a cheesecloth in bourbon and wrap around the cake and store in a cool place.
Will keep for 1 month
