Kentucky Bourbon Cake
|Light brown sugar||2 1⁄4 Cup (36 tbs), firmly packed|
|Bourbon whiskey||2 Cup (32 tbs)|
|White sugar||2 Cup (32 tbs)|
|Pecan meats||3 1⁄2 Cup (56 tbs)|
|Sifted all purpose flour||5 1⁄2 Cup (88 tbs)|
Cream butter until soft in your largest mixing bowl.
Combine white and brown sugar thoroughly.
Gradually work half the sugar mixture into butter, keeping it as smooth as possible.
In a separate bowl beat eggs until light and fluffy.
Then gradually beat in remaining sugar until you have a smooth, creamy mixture.
Stir into butter mixture thoroughly.
Sift flour, salt, and mace together.
Add flour combination and whiskey to batter, alternating them and beginning and ending with flour.
Break pecans into pieces and stir into batter.
Pour into a well greased 10 inch tube pan (batter should almost fill the pan) and bake in a preheated 300° oven for l 1/2 to 1 3/4 hours or until cake shrinks slightly from pan.
Allow cake to cool in the pan about 15 minutes, then turn out onto cake rack, and cool completely.
Bourbon Cake improves with age.
It should be well wrapped in foil arid stored in the refrigerator.
Do not freeze.