Kentucky bourbon cake

 
                           KENTUCKY BOURBON CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Beverages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Raisins
      1/2   c            Bourbon
      1/4   c            Butter -- softened
    1 1/2   c            Sugar
    5                    Eggs
    4       c            Flour -- sifted
    2       ts           Baking powder
    1       t            Baking soda
    1       pn           Salt
    1       t            Lemon zest -- grated
    1       tb           Lemon juice
    1       c            Pecans -- chopped
 
   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 alternately with
   the bourbon mixture. Toss the remaining 1/4 cup of
   flour with the drained raisins and the pecans. Fold
   into batter. Bake about 11/2 hours or until the cake
   tests done. Cool about 10 minutes in the pan before
   turning out 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 or foil so that it is airtight. The
   cake may be served after a day or two but is better if
   allowed to age.
  
 
 
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