This is a cake that celebrates the holiday with cheer. And by cheer, I mean a ridiculous amount of whiskey. Although it's true that most of the alcohol you first use will cook out, never fear - this cake is soaked in whiskey over a period of several weeks. When it's done, it is moist, flavorful, and full of holiday cheer. One piece is great, and two will have you singing 'Fa la la.'
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Soak Fruit Night Before
452g / 16 ounces candied cherries, halved
226g / 8 ounces seedless golden raisins
2 cups 100-proof Kentucky bourbon whisky
In a bowl, combine the cherries, raisins, and bourbon and let soak overnight.
Cake Batter
The next day, preheat the oven to 300°F degrees.
1 tablespoon butter
½ tablespoon flour
wax paper
Generously grease the bottom and sides of an angle food cake pan. Lightly dust with flour and shake out any excess flour that does not stick to pan. Cut out a disc of wax paper the size of the bottom of the angel food cake pan, cutting a hole for the center, and place in bottom of the pan.
In a separate large bowl, cream butter with an electric hand mixer.
384g / 2 cups white sugar
192g / 1 cup light brown sugar
Add sugar to bowl with butter and cream with electric hand mixer at high speed until light and fluffy.
reserved egg yolks
Add the egg yolks to the sugar mixture and beat well.
If using a stand mixer, transfer dough from mixing bowl into a large bowl.
reserved flour
Add flour mixture in ⅓ increments and fold by hand until just incorporated.
reserved fruit and bourbon
Using a wooden spoon, stir in the soaked fruit and bourbon.
reserved egg whites
Beat egg whites until stiff peaks form. Gently fold into mixture.
454g / 1 pound pecans, chopped
62g / ½ cup flour
Toss pecans with flour and add to mixture and fold gently.
Pour the batter into the pan. Bake at 300°F until the cake tests done, about 2 to 3 ½ hours.
Remove and let cool completely.
Soak Cake
¼ cup Kentucky bourbon whisky
Stuff 2 feet of folded cheese cloth into ball form and dunk in whiskey. Stuff into center of cake and drape over remaining cake. Wrap cake in wax paper and foil. Store in air tight container in a cool place. Ages well and will last for several weeks.
To serve, pull back cheese cloth and cut desired portion. Cover remaining cake with cheese cloth and wrap tightly with aluminum foil to prevent cake from drying out and going stale.
From MakeBetterFood.com. . (makebetterfood.com/recipes/kentucky-whiskey-cake/). Adapted from Ahalt, Catharine.
In a bowl, combine the cherries, raisins, and bourbon and let soak overnight.
The next day, preheat the oven to 300°F degrees.
Generously grease the bottom and sides of an angle food cake pan. Lightly dust with flour and shake out any excess flour that does not stick to pan. Cut out a disc of wax paper the size of the bottom of the angel food cake pan, cutting a hole for the center, and place in bottom of the pan.
Separate eggs into two bowls and set aside.
Sift flour in a large bowl.
Stir in baking powder & nutmeg. Set aside.
In a separate large bowl, cream butter with an electric hand mixer.
Add sugar to bowl with butter and cream with electric hand mixer at high speed until light and fluffy.
Add the egg yolks to the sugar mixture and beat well.
If using a stand mixer, transfer dough from mixing bowl into a large bowl.
Add flour mixture in ⅓ increments and fold by hand until just incorporated.
Using a wooden spoon, stir in the soaked fruit and bourbon.
Beat egg whites until stiff peaks form. Gently fold into mixture.
Toss pecans with flour and add to mixture and fold gently.
Pour the batter into the pan. Bake at 300°F until the cake tests done, about 2 to 3 ½ hours.
Remove and let cool completely.
Stuff 2 feet of folded cheese cloth into ball form and dunk in whiskey. Stuff into center of cake and drape over remaining cake. Wrap cake in wax paper and foil. Store in air tight container in a cool place. Ages well and will last for several weeks.
To serve, pull back cheese cloth and cut desired portion. Cover remaining cake with cheese cloth and wrap tightly with aluminum foil to prevent cake from drying out and going stale.
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