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Friday, December 10, 2010

Holiday Recipe: Mississippi Nut Cake

Otherwise known, by the more upfront, less teetotalling side of my family, as Whiskey Cake! This is one of my all-time holiday favorites, and it's one of those that proves how delicious simple recipes can be. It's the fruitcake for people who hate fruitcake! I make miniature loaves as neighborhood gifts and wrap them in cute, holiday-printed cloth and clear plastic wrap, then tie a ribbon around it, and attach a miniature airline-sized bottle of Jack Daniels. Sometimes I think about trying something new, but I get people begging me for their whiskey cakes year after year, so I never do! 

Try it. I guarantee you'll love it!

Whiskey Cake

1 lb. chopped pecans
½ lb. golden raisins
1 ½ C. flour, separated (see below)
1 tsp. baking powder
¼ tsp. salt
½ C. butter
1 1/8 C. sugar
3 eggs separated
2 tsps. Freshly grated nutmeg
2/3 C. good, sweet bourbon plus ½ C. (I usually use Jack Daniels or Wild Turkey)

Preheat oven to 325 degrees. 

Sift the flour and measure 1 ½ C. 

Mix ½ C. of the flour with the nuts and raisins. Sift the remaining flour again with the baking powder and salt. 

Cream butter and sugar and add 3 egg yolks. Mix the nutmeg and whiskey together and add little by little , alternating with dry ingredients. Add nuts and raisins; finally beat egg whites until stiff and fold them into the batter.

Pour into 2 regular-sized loaf pans or four mini-loaf pans and let stand for a few minutes to settle. Bake at 325 for about 1 ¼ hours. 

Remove the cakes from the oven and let stand in the pans for 1 hour before pouring an extra half cup of bourbon over the whole thing and taking them out of the pans to finish cooling.

Wrap in clean cloth and continue "watering" with bourbon. You can't put too much! The cake just gets better and better...


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