Holiday Whiskey Cake
Southern grandmas used the finest bourbon to make this old-fashioned cake, which
was often served during the holidays. The perfect whiskey cake is moist and dense
with lots of nuts and sometimes raisins too.
- 2 cups raisins
- 2 cups chopped walnuts
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cardamom or cinnamon
- 1 teaspoon baking powder
teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups firmly packed light brown
- 3/4 cup butter or margarine, at room temperature
- 4 large egg whites
- 1 large egg
- 1/2 cup bourbon, Scotch whiskey, or apple cider
- Lightly grease a 9-inch square baking pan. To keep cake from overbrowning, line
pan with parchment paper; lightly grease paper.
- In a medium bowl, pour enough boiling water over the raisins to cover. Let stand
for 30 minutes, or until water cools to room temperature; drain well.
- In a medium bowl, toss drained raisins and walnuts with 1/2 cup of the flour.
- Heat the oven to 325 degrees F.
- In another medium bowl, stir together the remaining 2 cups flour, cardamom, baking
powder, baking soda and salt.
- In a large bowl, with an electric mixer on medium, cream the brown sugar and
butter until light and fluffy, scraping side of bowl often.
- Add the egg whites and beat well.
- Add the egg and beat well.
- Using a wooden spoon, stir in one-third of the flour mixture, then half of the
- Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.
- Spread batter evenly into prepared pan; smooth the surface.
- Bake about 55 minutes, or until a wooden pick inserted in the center comes out
- Place the pan upright on a wire rack for 20 minutes.
- Using a narrow metal spatula, loosen sides of cake from the pan, then invert
the cake onto the rack.
- Cool completely.
- Remove the paper.
Yield: 20 servings
Nutritional Information 1 serving: Calories 311 Total Fat 15g Saturated Fat
5g Protein 5g Carbohydrate 39g Fiber 2g Sodium 160mg Cholesterol 29mg
Source: Readers Digest