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.
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