Kentucky Bourbon Cake 1
Ingredients
2 C. raisins
1/2 C. bourbon
1/4 C. butter; softened
1 1/2 C. sugar
5 eggs
4 C. flour; sifted
2 tsp. baking powder
1 tsp. baking soda
Pinch salt
1 tsp. lemon zest; grated
1 Tbsp. lemon juice
1 C. pecans; chopped
Cooking Instructions
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. Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 C. 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 C. 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 turning out onto a rack. Brush the remaining 1/2 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)