Kentucky Bourbon Cake

Ingredients

• 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 brown sugar
• 6 large eggs, separated
• 5 cups all-purpose flour
• 2 cups chopped pecans
• 2 teaspoons ground nutmeg
• 1 teaspoon baking powder

Instructions

1. In a medium bowl, combine the cherries, pineapple and bourbon; cover and let soak overnight.
2. Heat the oven to 275 degrees F.
3. In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.
4. Stir in the soaked fruit with bourbon.
5. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside.
6. Add the remaining flour, nutmeg and baking powder to the creamed mixture and blend well.
7. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter.
8. Sprinkle the floured pecans over batter and fold in gently.
9. Grease and flour* a 10 inch tube pan and line the bottom with greased wax paper.
10. 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.
11. Cool the cake.
12. Turn cake out of the pan, peel off wax paper, and store in a tightly covered container for several days.

Notes

* For best results, use our Pan Release!

Because the candied fruit is soaked in bourbon overnight, start this recipe the day before you plan to make it.