Blackberry Butter Cream Icing/Filling
Edited on 11/15/10
- Decadent White Chocolate CakeEdited on 3/12/07
- Sinful BarsEdited on 3/17/05
- Texas Pecan Candy Cake
Alphabetical Article List
Kentucky Bourbon Cake
Posted by AnonymousFruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
Kentucky Bourbon Cake
- 2 cups bourbon 8 ounces golden raisins 16 ounces red candied cherries, halved 3/4 pound butter 2 cups white sugar 6 egg yolks 6 egg whites 2 cups packed brown sugar 2 teaspoons ground nutmeg 1 teaspoon baking powder 5 cups all-purpose flour 1 pound chopped pecans 1 cup bourbon
1 Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
2 Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
3 In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
4 In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
5 In a very large bowl, combine the two sugar mixtures and blend well.
6 Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
7 Add soaked fruit and fold in. Add nuts and fold in.
8 In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
9 Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
10 Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
- Decadent White Chocolate Cake
- › Sam's Club 9 seconds ago
- › My first ever cake! What do you think? 6 minutes ago
- › First ever wedding cake, please help. 6 minutes ago
- › Peer Review Cake Club! 1 hour, 7 minutes ago
- › Friday Night Cake Club for 5/17/13 1 hour, 9 minutes ago
- › SOS: Cake broke into 3 pieces, due tomorrow morning! 1 hour, 17 minutes ago
- › Can I substitute something else for eggs in a boxed mix??? 1 hour, 19 minutes ago
- › Magic Decor anyone? 1 hour, 35 minutes ago
- › Zombie Cake with Squirting/Oozing blood 1 hour, 40 minutes ago
- › help 1 hour, 41 minutes ago
- › Wilton Flower Former Set by MsNeuropil
- › Wilton White Candy Melts, 12-Ounce by MsNeuropil
- › Cupcake Wrapper Creator by maritzausa
- › Wilton Fondant and Gum Paste Silicone Mold, Kids Party by crazygrammie
- › Kitchen Aid Brand Professional 610 Stand Mixer by GaMa Marge
- › Wilton Diamonds Texture Press by lisamartin205
- › Oster Inspire 2529 6-Speed Hand Mixer with Storage Case by Buzzardbait1950
- › Wilton Towering Tiers Cake Stand by kovacstracey
- › Jonas Baker's Mate Collapsible Cooling Rack by Servelan
- › Wilton Decorate Smart Ultimate Trim-N-Turn Cake Caddy by Aunt Tillty
- › Best White Chocolate Cream Cheese Frosting by Sarahoza
- › Edible stamens for cupcake flowers by sweettooth101
- › Yoda Star Wars Cookies by sugarkissed_net
- › Easy Papaya Cutout Flowers by marya92
- › Stained Glass Effect Cake Tutorial by Tashastasytreats
- › Deb Miller's Vanilla Marshmallow Fondant by debm1
- › How to bake a Curly Cookie by mamakaat
- › Lightning McQueen Cars Cake Topper Tutorial by Leascooking
- › How To Make Royal Icing (that won't dry... by sugarkissed_net
- › Marzipan (This is the recipe that i'm... by Ella1950