Kentucky Whiskey Cake
|Red candied cherries||8 Ounce|
|Green candied cherries||8 Ounce|
|Bourbon whiskey||1 Pint|
|Butter||3⁄4 Cup (12 tbs) (1.5 Sticks)|
|Sugar||2 Cup (32 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Eggs||6 , separated|
|Flour||5 Cup (80 tbs)|
|Baking powder||1 Teaspoon|
|Broken walnuts||4 Cup (64 tbs)|
Soak the red and green candied cherries in the whiskey for 8 to 10 hours.
Cream the butter and sugars in a mixing bowl until light and fluffy.
Add the egg yolks and beat well.
Add the soaked fruit with its soaking liquid.
Stir in the flour, nutmeg and baking powder.
Fold in the egg whites, walnuts and raisins.
Spoon into a greased tube pan.
Bake at 300 degrees for 3 to 4 hours or until cake tests done.
Invert on a funnel to cool completely.
Loosen the cake from the side of the pan.
Remove from the pan and place in an airtight container.
Stuff the center of the cake with a whiskey-soaked cheesecloth.
Keep the cake in a cool place for several months, basting occasionally with whiskey.