 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
Another one from the files. I need to do some baking! Ingredients:
2 cups mixed candied fruit |
1 1/2 cups raisins |
1 1/2 cups pecans, chopped |
3 1/2 cups all-purpose flour, divided |
1 1/2 cups butter, softened |
3/4 cup sugar |
6 eggs |
1 1/2 teaspoons baking powder |
3/4 teaspoon nutmeg |
1/3 cup milk |
1/3 cup bourbon |
1/2 cup bourbon |
Directions:
1. Combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly. Set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
3. Add eggs, one at a time, beating after each addition.
4. Combine remaining 3 cups flour, baking powder, and nutmeg. Add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture. Stir in fruit mixture.
5. Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
6. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
8. NOTES :
9. Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
10. Yield: one 10-inch cake.
11. ________.
|
|