Kentucky Bourbon Cake

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Kentucky Bourbon Cake

 

Ingredients:

2  cups  Raisins

1/2  cup  Bourbon

1/4 cup  Butter, softened

1 1/2  cups  Sugar

5  Eggs

4  cups  Flour, sifted

2 teaspoons  Baking powder

1 teaspoon  Baking soda

1 pinch Salt

1 teaspoon Lemon zest, grated

1 tablespoon Lemon juice

1 cup Pecans, chopped

 

Directions:

Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12

hours; drain, reserving both raisins and bourbon. Preheat oven to 350

degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake

pan. Beat together the butter and sugar until light and fluffy. (For

best results, use an electric mixer and start beating at a slow speed,

gradually increasing to moderate. If you allow this process to take

about 15 minutes, the butter will be very pale and look something like

whipped cream. This adds lightness to the cake.)

 

Beat in the eggs 1 at a time, beating well after each. In another bowl,

sift together 3 3/4 cups of the flour, baking powder, soda and salt.

Combine reserved bourbon with the zest and lemon juice. Add dry

ingredients to the butter mixture alternatelywith the bourbon mixture.

Toss the remaining 1/4 cup of flour with the drained raisins and the

pecans. Fold into batter.

Bake about 11/2 hours or until the cake tests done. Cool about 10

minutes in the pan before turninout onto a rack. Brush the remaining 1/2

cup of bourbon over the cake whileit is still somewhat warm. For long

storage, wrap the cake in rinsed cheesecloth that has been thoroughly

moistened in bourbon. Then wrap in plastic or foil so that it is

airtight.