Ingredients Jump to Instructions ↓

  1. 2 c Raisins

  2. 1/2 c Bourbon

  3. 1/4 c Butter; softened

  4. 1/2 c Sugar

  5. 5 Eggs

  6. 4 c Flour; sifted

  7. 2 ts Baking powder

  8. 1 ts Baking soda

  9. 1 pn Salt

  10. 1 ts Lemon zest; grated

  11. 1 tb Lemon juice

  12. 1 c Pecans; chopped

Instructions Jump to Ingredients ↑

  1. Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 1 1/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake while it is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic of oil so that it is airtight. The cake may be served after a day or two but is better if allowed to age. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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