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RECIPE: bourbon pound/fruit cake

Posted by caryls (My Page) on
Mon, Nov 5, 07 at 10:24

This is an old recipe & not sure what the name was. It was more of a pound cake texture with I think cherries, golden raisins & maybe citron in it. I do not like fuitcake so this was noting like a typical fuitcake. It was baked in a tube pan & then wraped in bourbon soaked cheesecloth, wrapped in foil & refrigerated. You had to check the cheesecloth & resoak when it was dried which in the beginning was very day & then less & less. It stayed refrigerated & soaked for about 6 weeks. It was great perfect for the more mature guest. If anyone has the recipe I'd also like to know if anyone has experimented with making it into mini loaves for gifts.

Follow-Up Postings:

RE: RECIPE: bourbon pound/fruit cake

Check out these at the site below.

Here is a link that might be useful: Bourbon Cake

RE: RECIPE: bourbon pound/fruit cake

Pound cakes were what people made before recipe books were common. All of the ingredients in the recipe required a one pound quantity, thus there was no need for a written recipe. The recipe I posted under the other fruit cake thread, Old-fashioned English Fruit Cake, is a pound cake. One could substitue bourbon for the liquors I mentioned.

RE: RECIPE: bourbon pound/fruit cake

I've made this one for years. I haven't tried it in smaller though.

Bourbon Fruit Cake

2 cups chopped walnuts or pecans
1 jar (3- oz.) candied red cherries
2 cups of raisins
1 cup of bourbon

1- cups butter or margarine, softened
2 cups sugar
1 tsp. vanilla
7 eggs

3- cups flour (sift before measuring)
1- tsp. baking powder
1 tsp. nutmeg
tsp. salt
Mix these together.

Preheat oven to 350. Grease and flour a 10" Bundt or tube pan.

In large bowl combine nuts, cherries and raisins with cup bourbon. Mix well and let stand at room temperature several hours or overnight. Liquid will be absorbed.

In large bowl, beat at medium speed: butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Continue beating for 4 minutes, scrapping sides of bowl. Batter will become thick, fluffy and lighter in color. At low speed gradually beat in flour mixture until smooth.

Add to fruit, combine well. Turn into prepared pan. Smooth top with spatula. Bake for 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan on wire rack 20 minutes. Soak cheesecloth in rest of bourbon. Wrap cooled cake in cheesecloth and foil, refrigerate several days to mellow. Will keep for weeks in refrigerate.

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