Kentucky Bourbon Cake
Because the candied fruit is soaked in bourbon overnight, start this recipe the
day before you plan to make it.
- 8 ounces red candied cherries, halved
- 8 ounces green candied cherries, halved
- 8 ounces candied pineapple, diced large
- 2 cups bourbon
- 1 1/2 cups (3 sticks)
butter, room temperature
- 2 cups granulated sugar
- 1 cup firmly packed light
- 6 large eggs, separated
- 5 cups all-purpose flour
- 2 cups chopped
- 2 teaspoons ground nutmeg
- 1 teaspoon baking powder
- In a medium bowl, combine the cherries, pineapple and bourbon; cover and let
- Preheat the oven to 275 degrees F.
- In a large bowl, cream the butter and sugars with an electric mixer until light
and fluffy; add the egg yolks and beat well.
- Stir in the soaked fruit with bourbon.
- In a small bowl, combine 1/2 cup of the flour with the pecans; set aside.
- Add the remaining flour, nutmeg and baking powder to the creamed mixture and
- In a bowl, beat the egg whites with an electric mixer until stiff peaks form;
gently fold into the cake batter.
- Sprinkle the floured pecans over batter and fold
- Grease and flour a 10-inch tube pan and line the bottom with greased wax paper.
- Pour the batter into the pan; bake at 275 degrees F for 3 to 3 1/2 hours, or until
a wooden pick or cake tester inserted in center comes out clean.
- Cool the cake.
- Turn cake out of the pan, peel off wax paper, and store in a tightly covered
container for several days.