Recipe

Kentucky Christmas Cakes Recipe

	Midgelet / All my dishes 3 months, 1 week ago Some people start baking for the Christmas holiday, recipe submitted to a baking group This recipe originally called for a full-sized tube pan. As we wanted it to be gift-able, we first converted to large loaf pans; later found miniature tu... More Prep:30m Cook:180m Servings:24	Midgelet
	cakes chrismas kentucky fruits bourbon whiskey

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Ingredients

1/2 pound white raisins

1 pound red candied cherries

1 pint rotgut bourbon, plus more for aging

3/4 pound butter

3 cups granulated sugar

2 Tablespoons unsulphured molasses

6 eggs, separated

1 pound large, whole pecans plus 3 Tablespoons flour

5 cups flour

2 teaspoons grated nutmeg

1 teaspoon baking powder

Directions

Start the night before baking, soak the raisins and cherries in the

bourbon overnight.

In the morning, cut the cherries into quarters (by now all the sticky syrup has dissolved into the bourbon).

Prepare the pan(s) either by greasing, lining with waxed

paper, and greasing the waxed paper OR by brushing with quick-release goop from Laurel's Kitchen; 1/2 cup liquid lecithin mixed with 1 cup vegetable oil (store any leftover in the refrigerator).

Prepare your pan even if it's "nonstick."

Preheat oven to 300 F.

For the cake, cream the butter and sugar and add the egg yolks one by one, mixing well after each addition.

Mix in the soaking liquid from the fruit.

Shake the pecans with the small amount of flour, discard

any extra flour.

Beat the egg whites until stiff.

Combine the dry ingredients, combine with the creamed mixture.

Fold in whites, fold in nuts just until well-combined.

You will have a stiff dough quite full of fruit & nuts.

Using a rubber scraper and spoon, transfer batter evenly into pan(s).

Bake about 3 hours (this is not a typo), until the cake cracks on top and the bottom of the crack looks dry.