Grandma Kee's Whiskey CakeUser Submitted Recipe
5 scant cups flour
2¼ cups white sugar
1cup brown sugar
1 tsp baking powder
2 tsp nutmeg
1lb red candied cherries
1/4lb golden raisins
1lb pecan nuts
1 pt Kentucky Bourbon Whiskey
1.) Cut cherries in half, chop dates (if whole); mix cherries, dates, and raisins together and soak in 1-3/4cups of bourbon whiskey overnight.
2.) Preheat oven to 250 degrees Fahrenheit; pre-grease a large tube pan and line with heavily greased paper. (A clean brown shopping bag cut to fit works real good)
3.) Sift flour before measuring, set aside.
4.) Dust pecan nuts with small amount of flour.
5.) Separate eggs, beat whites and yokes in two different bowls, set aside.
6.) Cream butter, white sugar, brown sugar together until light and fluffy; add egg yolks and beat well.
7.) Mix soaked fruit and the remaining liquid together with the flour and baking powder and nutmeg, then stir into the beaten sugar/butter/egg yolk mix.
8.) Now fold in the beaten egg whites, adding the floured pecan nuts last.
9.) Pour batter into, lined tube pan and cook in slow oven for 3-1/2 to 4 hours being careful not to over or under cook. (toothpick inserted into deep center will come out clean and dry)
10.)Remove from pan and thoroughly cool before storing.
1.) Stuff center with cheesecloth soaked in the remaining bourbon; wrap stuffed cake in heavy duty waxed paper or Saran Wrap. Place whole, wrapped cake into an airtight container and store in a cool, dark place for two to three weeks until ready to serve.
2.) After storing to serve remove from container, unwrap carefully then slice into small (1/4-1/2") slices per serving. Continue to store remaining cake in airtight container.
Cake will remain good for at least 2 months if kept in airtight container.