A rich, dense, and buttery holiday cake, packed with a pound of pecans and a pound of white raisins, and flavored with a generous amount of whiskey. A classic fruitcake-style dessert.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 lb (4 sticks) | Butter, softened |
| 2 Cups | Sugar |
| 6 | Eggs |
| 4 Cups | Flour |
| 1 tsp | Baking Powder |
| 1/2 Cup | Whiskey |
| 1 lb. | Chopped Pecans |
| 1 lb. | White Raisins |
Instructions
- Preheat your oven to 325°F. Generously grease and flour a large tube or Bundt pan.
- In a 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 a separate bowl, sift together the flour and baking powder.
- In another bowl, toss the chopped pecans and raisins with about ½ cup of the flour mixture until they are well coated. This helps prevent them from sinking to the bottom of the cake.
- Add the remaining flour mixture to the creamed butter mixture in three parts, alternating with the whiskey in two parts, beginning and ending with the flour.
- Fold in the flour-coated pecans and raisins. The batter will be very thick.
- Spoon the batter into the prepared pan and spread evenly.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20-30 minutes before turning it out onto a wire rack to cool completely.
