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Prep Time: 60 Minutes Cook Time: 10080 Minutes |
Ready In: 10140 Minutes Servings: 4 |
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This recipe in from the 1984 Southern Living Cookbook. I have used it for many occasions with rave results. It takes quite some time to prepare but it is well worth the wait. Ingredients:
6 cups chopped pecans |
1 (9 ounce) box raisins |
4 cups all-purpose flour, divided |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 1/2 cups butter, softened |
2 cups sugar |
6 eggs |
1/2 cup molasses |
1 teaspoon baking soda |
1 cup bourbon, divided |
Directions:
1. Combine pecans and raisins. Dredge with 1/2 cup flour, stir well; set aside.
2. Combine remaining 3 1/2 cups flour and spices; set aside.
3. 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.
4. Combine molasses and soda, add to creamed mixture. Add flour mixture to creamed mixture alternately with 1/2 cup bourbon, beginning and ending with flour mixture. Mix well after each addition. Stir in pecan mixture.
5. Spoon batter into a waxed paper-lined and greased 10 inch tube pan. Bake at 325°F for 2 hours to 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Remove from pan.
6. Moisten several layers of cheesecloth with remaining 1/2 cup bourbon, cover cake completely with cheesecloth. Wrap with foil, store in cool place one week, remoistening cheesecloth as needed.
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