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Kentucky Bourbon Cake
Kentucky Bourbon Cake
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Prep Time:
45 minutes
Cook Time:
240 minutes
Total Time:
24780 minutes
Indulgent Kentucky bourbon cake soaked in bourbon for a festive touch.
Ingredients:
  • 2 cups bourbon
  • 8 ounces golden raisins
  • 16 ounces red candied cherries, halved
  • 0.75 pound butter
  • 2 cups white sugar
  • 6 egg yolks
  • 6 egg whites
  • 2 cups packed brown sugar
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 5 cups all-purpose flour
  • 1 pound chopped pecans
  • 1 cup bourbon
Instructions:
  • Preheat the oven to 275 degrees F (135 degrees C), then grease a 10-inch tube pan and line the bottom with parchment paper.
  • Marinate raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Drain before using, and save the infused bourbon for later use.
  • Combine flour, nutmeg, and baking powder in a separate bowl. Set aside.
  • Cream together the butter and white sugar in one small bowl, and in another small bowl, mix the egg yolks with brown sugar until very light.
  • Blend together the two sugar mixtures in a large bowl until fully combined.
  • Gradually mix in the flour mixture and reserved bourbon in three additions, ensuring thorough incorporation each time.
  • Gently mix in the soaked fruit followed by the nuts.
  • Whisk egg whites in a clean medium bowl until stiff but still moist. Gently incorporate into the batter until well mixed. Transfer the mixture into the greased 10-inch tube pan.
  • Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, which should take about 4 to 5 hours, but check for doneness as ovens may vary.
  • Let the cake cool for 15 minutes after removing from the oven. Once it's almost cool, generously brush the sides and inside hole with bourbon. Wrap the cake in a bourbon-soaked cheesecloth and then in plastic wrap. Refrigerate overnight, soak with more bourbon, and cover with plastic wrap and foil. Store in a cool, dry place for at least 2 weeks.

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