| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Candied cherries, chopped |
| 1 |
pt |
Bourbon |
| 2 |
c |
Granulated sugar |
| 6 |
|
Egg yolks, beaten |
| 1 |
lb |
Walnuts, chopped |
| 1 |
ts |
Gound cinnamon |
| 1 |
pn |
Allspice |
| 1 |
ts |
Baking powder |
| 1/2 |
lb |
Golden raisins |
| 1/2 |
lb |
Chopped dates |
| 1 1/2 |
c |
Butter, softened |
| 1 |
c |
Light brown sugar |
| 5 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Ground nutmeg |
| 6 |
|
Eggwhited, stiffly beaten |
INSTRUCTIONS
Recipe from:Our Christmas Tradition by Doris Draper
Soak fruit in Bourbon in a bowl a couple of days before you plan to make
cake. Cream butter and sugars until fluffy; add eggyolks, and beat well.
Stir in the fruit and Bourbon. Combine flour, spices and baking powder to
cream mixture, mix well. Gently fold in eggwhites. Gently fold in nuts.
Pour batter in 10-inchtube or bundt pan, greased and floured. Bake in
pre-heated 275 F. oven for 3 to 3 1/2 hours. Test for doneness by inserting
toothpick gently into center of cake. Cake is done whn toothpick comes out
clean. Wrap in a Bourbon soaked cheesecloth when cold. Then in foil. Age
for at least 2 weeks, before cutting. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by docden <docden@mnl.v-link.net> on Jul 07, 1997
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