8 ounces red candied cherries halved.
Bourbon fruit cake recipe.
Before making cake drain well and reserve the bourbon.
Beat in the eggs on at a time.
In a large bowl beat butter 30 seconds with an electric mixer on medium high.
Directions in a large bowl combine the candied fruits raisins currants and bourbon.
Ingredients 2 cups bourbon 8 ounces golden raisins 16 ounces red candied cherries halved pound butter 2 cups white sugar 6 large egg yolks egg yolks 6 large egg whites egg whites 2 cups packed brown sugar 2 teaspoons ground nutmeg 1 teaspoon baking powder 5 cups all purpose flour 1 pound chopped.
These dense moist and spicy cakes have a truly delicious and distinctive flavor because they re handmade with only the finest freshest ingredients.
And seasoned with fine kentucky bourbon.
Mix well cover and marinate 3 hours on the.
Add eggs one at a time beating 1 minute after each.
8 ounces green candied cherries halved.
A good bourbon cake recipe is one of those things that s handed down from generation to generation here in the south.
6 large eggs separated.
1 1 2 cups 3 sticks butter room temperature.
Step 2 make a batter with the sugar applesauce butter molasses and egg yolks.
Ingredients 1 cup chopped candied orange peel 1 cup chopped candied citron 1 cup chopped candied pineapple 1 cup halved red candied cherries 1 cup halved green candied cherries 1 cup dried currants 1 cup raisins 1 cup chopped pitted dates 1 cup chopped walnuts cup chopped almonds cup orange.
8 ounces seedless raisins or chopped dates.
1 cup firmly packed light brown sugar.
Cream together the butter and brown sugar until fluffy in a kitchenaid mixer.
Add eggs one at a time beating after each addition and set aside.
Cream softened butter and sugar using an electric mixer until well combined.
In a separate bowl mix flour nutmeg and baking powder.
Add the melted chocolate walnuts and the marinated.
Soak raisins and cherries in 2 cups of bourbon for 48 hours.
Step 1 soak all fruits and nuts in 1 cup kentucky bourbon for 24 hours.
Grease a 25cm ring tin and line bottom with baking paper.
Step 5 line tube pan with waxed paper and pour cake batter into pan.
Step 4 add beaten egg whites last.
Step 3 put flour and spices in a large paper bag add fruit and shake well and add to batter.
With mixer on low beat in sour cream nectar and vanilla.
Place fruit and nuts in a large bowl and toss well with the 1 2 cup all purpose flour.
Gradually add 1 1 2 cups sugar beating about 8 minutes or until fluffy.
Sift all dry ingredients and stir until well combined.
I found this unusual bourbon pecan pound cake in one of my early 20th century cookbooks with a hastily scrawled star next to the title in faded blue ink.
