Raisin-Nut Cake
Yield
1 cakePrep
20 minCook
90 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
bourbon whiskey
|
*
|
| 1 | cup |
butter
or margarine, softened |
|
| 2 ¼ | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 3 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
nutmeg
ground |
|
| 1 | cup |
buttermilk
|
|
| 2 | cups |
pecans
coarsely chopped |
|
| 1 | x |
brown sugar
glaze |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
bourbon whiskey
|
*
|
| 237 | ml |
butter
or margarine, softened |
|
| 532 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 769 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 7.5 | ml |
nutmeg
ground |
|
| 237 | ml |
buttermilk
|
|
| 473 | ml |
pecans
coarsely chopped |
|
| 1 | x |
brown sugar
glaze |
*
|
Directions
Combine raisins and bourbon, stirring well.
Cover and refrigerate at least 1 hour.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition. Fold in pecans and reserved raisin mixture.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and place on serving plate.
Drizzle Brown Sugar cake.
