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Bourbon pound cake

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Ingredients/Components

butter, softened - 3/4 c
sugar
eggs - 6 item
milk - 1/3 c
nutmeg - 3/4 tsp
baking powder
sifted flour
raisins
pecans, chopped
bourbon - 1/3 c
candied fruit - 2 c

How to make bourbon pound cake:

Combine raisins, fruit and bourbon in a bowl; soak several hours. Grease and flour a 10-inch angel cake tube pan. Sift flour, baking powder and nutmeg onto waxed paper. Beat butter and sugar until light and fluffy. Stir in the flour mixture alternately with the milk, beating until smooth after each addition. Stir in fruit, bourbon and nuts. Turn into the pan. Bake in a preheated 300° oven for 2 hours and 10 minutes or until top springs back when lightly touched. Cool in the pan on a rack for 20 minutes. Remove and cool completely. Wrap the cake in bourbon soaked cheesecloth and over wrap with foil. Store in the refrigerator for 3 to 4 weeks. Frost with glaze, if you wish.

Recipe categories: Desserts, Cakes, American.

Rating:

Average rating: 3, total votes: 3

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