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Kentucky Whiskey Cake for Hillsdown
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<blockquote data-quote="MO_cows" data-source="post: 685896" data-attributes="member: 9169"><p>My Grandma was from Hazard County, Kentucky. One of the relatives from back there sent her a cookbook of compiled local recipes, most of them old-timey. That's where this recipe came from. You better have a stand mixer or arms of steel for this one! Batter is very thick and sticky. And if you really like your bourbon, pour a little over the cake when done and cooled, and also put a paper towel or cloth soaked with bourbon in the center hole and let it sit a couple days and permeate. Not so much it gets soggy, though.</p><p></p><p>5 c. flour (sift before measuring)</p><p>1 lb. white sugar</p><p>1 c. brown sugar</p><p>3/4 lb. butter (3 sticks; I prefer salted because there is no other salt in the recipe)</p><p>6 eggs, separated</p><p>1 pt. bourbon (Gentleman Jack is my preference)</p><p>1 lb dried cherries or red candied cherries, cut prettily in half if you can take the time, rough chopped if not.</p><p>1 Tbsp. nutmeg</p><p>1 lb shelled pecan halves</p><p>1 lb chopped dates</p><p>1 tsp baking powder</p><p></p><p>Soak cherries and dates in bourbon overnight. Cream butter and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit with the liquid, mix. Add the flour, reserving a small amount for the nuts. Add nutmeg and baking powder, mix. Fold in egg whites which have been beaten to soft peaks. Toss pecans with the reserved flour and fold in. Bake in large greased tube pan, lined with greased parchment or wax paper, for 3-4 hours at 275.</p></blockquote><p></p>
[QUOTE="MO_cows, post: 685896, member: 9169"] My Grandma was from Hazard County, Kentucky. One of the relatives from back there sent her a cookbook of compiled local recipes, most of them old-timey. That's where this recipe came from. You better have a stand mixer or arms of steel for this one! Batter is very thick and sticky. And if you really like your bourbon, pour a little over the cake when done and cooled, and also put a paper towel or cloth soaked with bourbon in the center hole and let it sit a couple days and permeate. Not so much it gets soggy, though. 5 c. flour (sift before measuring) 1 lb. white sugar 1 c. brown sugar 3/4 lb. butter (3 sticks; I prefer salted because there is no other salt in the recipe) 6 eggs, separated 1 pt. bourbon (Gentleman Jack is my preference) 1 lb dried cherries or red candied cherries, cut prettily in half if you can take the time, rough chopped if not. 1 Tbsp. nutmeg 1 lb shelled pecan halves 1 lb chopped dates 1 tsp baking powder Soak cherries and dates in bourbon overnight. Cream butter and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit with the liquid, mix. Add the flour, reserving a small amount for the nuts. Add nutmeg and baking powder, mix. Fold in egg whites which have been beaten to soft peaks. Toss pecans with the reserved flour and fold in. Bake in large greased tube pan, lined with greased parchment or wax paper, for 3-4 hours at 275. [/QUOTE]
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Kentucky Whiskey Cake for Hillsdown
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