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Merry Christmas one and all. Cheers!
- Thread starter sylvia
- Start date
richard-in-cincy
Well-known member
Kentucky Bourbon, Cherry, Pineapple, and Pecan Cake...
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 pound unsalted butter
4 eggs
1/2 tsp. freshly grated nutmeg
1 tsp. vanilla
grated rind of 1 lemon
4 tbls. Bourbon
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 lb. candied red cherries
1 lb. candied pineapple chunks
1/2 cup candied lemon and orange peel
1 heaping cup of whole pecans
Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well between additions. Stir in nutmeg, vanilla, lemon zest, salt, and Bourbon. Sift flour and baking powder into batter and fold to combine. Fold fruit and nuts in. Turn batter into 6-small or 1 large well buttered loaf pan. Bake at 350F for 4-45 min for small cakes, or 55-60 min. for large loaf, or until a tester comes out clean.
Unmold the cakes onto racks 5 min. after removing from oven. Sprinkle the still warm cakes with Bourbon. Let cool.
Brush the cooked cake(s) with more Bourbon, wrap tightly in cling wrap, pack into a sealed container and let sit in a cool place for 2-6 weeks to allow to age.
To serve: unwrap cake, brush with more Bourbon, then brush with hot apricot jam. Decorate top with candied pineapple rings, candied red cherries, and pecans. Brush all again with the hot apricot preserves to seal.
You can keep the cakes indefinitely. Decorating them right before serving. In this case, unwrap the cakes and sprinkle a little more Bourbon on them about once a month, rewrap and continue to store in a sealed container.
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 pound unsalted butter
4 eggs
1/2 tsp. freshly grated nutmeg
1 tsp. vanilla
grated rind of 1 lemon
4 tbls. Bourbon
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 lb. candied red cherries
1 lb. candied pineapple chunks
1/2 cup candied lemon and orange peel
1 heaping cup of whole pecans
Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well between additions. Stir in nutmeg, vanilla, lemon zest, salt, and Bourbon. Sift flour and baking powder into batter and fold to combine. Fold fruit and nuts in. Turn batter into 6-small or 1 large well buttered loaf pan. Bake at 350F for 4-45 min for small cakes, or 55-60 min. for large loaf, or until a tester comes out clean.
Unmold the cakes onto racks 5 min. after removing from oven. Sprinkle the still warm cakes with Bourbon. Let cool.
Brush the cooked cake(s) with more Bourbon, wrap tightly in cling wrap, pack into a sealed container and let sit in a cool place for 2-6 weeks to allow to age.
To serve: unwrap cake, brush with more Bourbon, then brush with hot apricot jam. Decorate top with candied pineapple rings, candied red cherries, and pecans. Brush all again with the hot apricot preserves to seal.
You can keep the cakes indefinitely. Decorating them right before serving. In this case, unwrap the cakes and sprinkle a little more Bourbon on them about once a month, rewrap and continue to store in a sealed container.
Merry Monday after Christmas! Left IND on 12/25 2 drive 2 my sister's in Cleveland. BEST traveling
weather I can ever remember. Now it did rain pretty hard coming back home yesterday, but it was 54 degrees so it was ONLY rain--no snow, ice, sleet, black ice, etc. How nice! Sounds like everyone here had a joyous celebration. My best wishes to each and every one as well as a very happy 2016!
weather I can ever remember. Now it did rain pretty hard coming back home yesterday, but it was 54 degrees so it was ONLY rain--no snow, ice, sleet, black ice, etc. How nice! Sounds like everyone here had a joyous celebration. My best wishes to each and every one as well as a very happy 2016!