Kentuckybourboncake Recipes

KENTUCKY BOURBON CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Cream the butter in a large mixing bowl.Add 1 cup of granulated sugar and 1 1/4 cup of brown sugar. Beat until light and fluffy.
• In a medium bowl, beat eggs then add the remaining sugar to the beaten eggs. Stir the egg mixture into the butter mixture.
• Sift the flour. Add in the nutmeg and salt. Add the flour mixture to the sugar-butter mixture a little at a time, alternating with the bourbon. Mix until blended. Stir in the pecans.
• Pour the batter into a greased 10-inch tube pan.Bake the cake for 1 1/2 hours or a knife inserted into the middle comes out clean.
• While the cake is cooking, make the glaze.In a small saucepan, over high heat, melt the butter.Turn heat to medium and stir in sugar, until sugar is dissolved. Stir in the bourbon.
• Stir continuously for 5 minutes or until the mixture has thickened. Set aside to cool. Allow the cake to cool on a wire rack. Pour glaze over cake.

KENTUCKY BOURBON CAKE

Steps:

• Pour 2 cups bourbon or whiskey over raisins and cherries.
• Soak in covered container for 48 hours.
• Before mixing in cake, drain well, reserve bourbon.
• Soften butter at room temp.
• cream until light.
• Add sugar,beat until fluffy.
• Beat egg yolks until very light, than add brown sugar.
• Beat well to dissolve sugar.
• In a very large bowl, combine the 2 sugar mixtures blend well.
• Mix nutmeg baking powder with 4-1/2 cups flour.
• Mix other 1/2 cup flour with nuts.
• Add flour mixture alternately with bourbon to sugar,butter, egg mixture, mixing well after each addition.
• Add soaked fruit, fold in, then add the nuts fold in.
• Beat egg whites until stiff but not dry.
• Fold into batter until evenly distributed.
• Pour in greased 10" tube pan lined with greased brown paper.
• Place a pan of water in bottom of oven.
• Bake 4-5 hours at 275.
• Test with toothpick about 2" from outer edge of cake.
• May take longer than 5 hours.
• Remove from oven and allow to cool for 15 minutes before turning out.
• When almost cool, sponge sides inside hole heavily with bourbon-saturated cheesecloth.
• Cover cake with this cloth, then in plastic wrap Let set overnight saturate again.
• Recover tightly with plastic wrap.
• Store at least 2 weeks.