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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package raisins, chopped |
1 cup candied pineapple, finely chopped |
1 (8-ounce) package candied cherries, finely chopped |
8 cups chopped pecans |
4 cups all-purpose flour, divided |
1 1/8 cups butter or margarine, softened |
2 cups sugar |
6 eggs |
2 1/2 teaspoons baking powder |
2 teaspoons ground nutmeg |
1 cup bourbon |
1 cup orange marmalade |
1/2 cup molasses |
candied cherries (optional) |
Directions:
1. Combine first 4 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Combine remaining 3 cups flour, baking powder, and nutmeg; add to creamed mixture alternately with bourbon, marmalade, and molasses; mix well after each addition. Stir in reserved fruit and nuts.
4. Heavily grease one 10-inch tube pan; line sides and bottom of pan with greased, heavy brown paper. Spoon batter into pan, and bake at 275° for 3 1/2 to 4 hours or until done.
5. Cool cake completely in pan. Garnish with cherries, if desired. To store, wrap cake in cloth soaked in brandy or bourbon; wrap with plastic or waxed paper; place in a tightly covered tin.
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