Kentucky Bourbon Cakewhiskey Cake Food

KENTUCKY BOURBON CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
• Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
• In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
• In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
• In a very large bowl, combine the two sugar mixtures and blend well.
• Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
• Add soaked fruit and fold in. Add nuts and fold in.
• In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
• Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
• Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

KENTUCKY BOURBON CAKE

Steps:

• Pour 2 cups bourbon or whiskey over raisins and cherries.
• Soak in covered container for 48 hours.
• Before mixing in cake, drain well, reserve bourbon.
• Soften butter at room temp.
• cream until light.
• Add sugar,beat until fluffy.
• Beat egg yolks until very light, than add brown sugar.
• Beat well to dissolve sugar.
• In a very large bowl, combine the 2 sugar mixtures blend well.
• Mix nutmeg baking powder with 4-1/2 cups flour.
• Mix other 1/2 cup flour with nuts.
• Add flour mixture alternately with bourbon to sugar,butter, egg mixture, mixing well after each addition.
• Add soaked fruit, fold in, then add the nuts fold in.
• Beat egg whites until stiff but not dry.
• Fold into batter until evenly distributed.
• Pour in greased 10" tube pan lined with greased brown paper.
• Place a pan of water in bottom of oven.
• Bake 4-5 hours at 275.
• Test with toothpick about 2" from outer edge of cake.
• May take longer than 5 hours.
• Remove from oven and allow to cool for 15 minutes before turning out.
• When almost cool, sponge sides inside hole heavily with bourbon-saturated cheesecloth.
• Cover cake with this cloth, then in plastic wrap Let set overnight saturate again.
• Recover tightly with plastic wrap.
• Store at least 2 weeks.

BOURBON POUND CAKE

Steps:

• Sift the flour, baking powder, and salt together.
• Cream the butter and sugar until light and fluffy.
• Beat in the eggs one at a time.
• Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
• Pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
• Place the pans in the center of a cool oven, leaving a space between them.
• Turn the oven to 325F and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
• Turn off the oven and let the cakes cool in the oven for 10 minutes.
• Open the oven door and cool for 30 minutes.
• Turn the cakes out onto a wire rack to cool completely before slicing.