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3 hours
Prep: 1 hours
Cook: 2 hours
872 calories per serving view nutrition facts
12 servings
suggest servings
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| 4 | cups | flour, all-purpose | sifted |
| 1 | teaspoon | baking powder | |
| 4 | teaspoons | nutmeg | ground |
| 1 | cup | butter | or margarine |
| 2 | cups | sugar | |
| 6 | large | eggs | |
| 4 | ounces | bourbon whiskey | |
| 4 | cups | pecans | coarsely chopped |
| 1 | pound | raisins, seedless | dark |
| 1/2 | pound | candied cherries | sliced or chopped |
| 1 | x | powdered sugar |
Sift flour with baking powder and nutmeg.
Cream butter well, then gradually add sugar and continue to cream until fluffy.
Beat in eggs, one at a time.
Add sifted dry ingredients alternately with bourbon.
Stir in nuts, raisins and cherries.
Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper.
Bake at 300F 2 hours, or until cake tester inserted near center comes out clean.
If top of cake begins to brown before it is done, cover loosely with foil.
Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely.
When cool, sprinkle with additional bourbon and wrap.
Use more bourbon if fragrant cake is desired.
Let cake mellow 1 week or longer for best flavor.
Sift powdered sugar over top before slicing.
| % Daily Value* | |
| Total Fat 45.0g | 69% |
| Saturated Fat 13.0g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 150mg | 6% |
| Total Carbohydrate 109.0g | 36% |
| Dietary Fiber 7.0g | 27% |
| Sugars 65.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 12% | Vitamin C | 2% | |
| Calcium | 9% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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