A grand, traditional fruit and nut cake, packed with four pounds of pecans, cherries, and raisins, and generously flavored with bourbon or whiskey. This cake is aged for several days to allow the flavors to meld.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound | Pecans, Coarsely Chopped |
| 1 Pound | Maraschino Cherries, drained and halved |
| 1 Pound | White Currants (or Golden Raisins) |
| 1 Pound | Raisins |
| 1 Cup (2 sticks) | Butter, softened |
| 2 Cups | Sugar |
| 6 | Eggs |
| 3 ¼ Cups | Flour, divided |
| ½ Teaspoon | Salt |
| 1 Cup | Whiskey (or Bourbon) |
| ¼ Cup (Optional) | Whiskey (or Bourbon, for aging) |
Instructions
- Preheat your oven to 325°F. Generously grease a large tube pan, then line it with greased wax paper or parchment paper.
- In a very large bowl, combine the chopped pecans, maraschino cherries, currants, and raisins. Sprinkle ¼ cup of the flour over them and toss well to coat all the fruit and nuts.
- In a separate large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the remaining 3 cups of flour and the salt.
- Add the flour mixture to the creamed butter mixture in three parts, alternating with the 1 cup of whiskey, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the bowl with the floured fruit and nuts. Using a sturdy spatula or your hands, mix until everything is thoroughly combined. The batter will be extremely thick.
- Spoon the batter into the prepared tube pan and spread it evenly.
- Bake for two hours, or until a long wooden skewer inserted deep into the center comes out clean.
- Let the cake cool in the pan. If desired, while the cake is still warm, you can sprinkle it with the additional ¼ cup of whiskey.
- For the best flavor, wrap the cooled cake in foil and let it “age” for at least two days before slicing.
