Kentucky Bourbon Cake 2
Ingredients
3/4 pound butter
2 C. white sugar
2-1/4 C. light brown sugar, firmly packed
6 eggs
5 1/2 C. all purpose flour
1/4 tsp. salt
1 tsp. mace
2 C. bourbon whiskey
3 1/2 C. (1 pound) pecan nuts chopped
Cooking Instructions
Cream butter and approximately half of the sugar, in another bowl, beat the eggs with the remaining sugars until light and fluffy (several minutes at least). Combine the butter and egg mixtures. Sift the dry ingredients and add them along with the whiskey a little at a time to the egg/butter mixture. Finally stir pecans into the batter. Bake in a slow oven in a large (10 inch) tube type pan for approximately 2 to 2-1/2 hours, until a knife inserted into the cake comes out clean. Wrap the cool cake in foil and keep in the fridge for a week or two to let the flavors meld. Serve with sweetened whipped cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)