KENTUCKY FRUIT FILLING
A fruity filling for a fruity cake. Try it with the Heritage Jam Cake.
Provided by Barbara
Categories Desserts Fillings Fruit Fillings
Yield 12
Number Of Ingredients 5
Steps:
- Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
- Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
- Spread hot filling between layers or on top of cake.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 28 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.9 g, Sodium 1.8 mg, Sugar 23.3 g
KENTUCKY BOURBON CAKE/WHISKEY CAKE
History and a traditional recipe for Kentucky Bourbon Whiskey Cake from food historian Gil Marks. Bourbon spiced cake filled with dried fruit and nuts.
Provided by Gil Marks
Categories Dessert
Time 4h20m
Number Of Ingredients 16
Steps:
- In a large bowl or jar, combine the raisins and pineapple. Add the bourbon, cover, and let soak for at least 8 hours or, for a more intense flavor, up to 48 hours.
- Drain the fruit, reserving 1 cup bourbon. (You can imagine what cooks do with any leftover bourbon.) Place the fruit and pecans in a large bowl, add the ½ cup flour, and toss to coat and separate any clumps.
- Position a rack in the center of the oven. Place a roasting pan or large baking pan on the lower rack of the oven and add 1-inch of boiling water. Preheat the oven to 275°F. Grease one 10- by 4-inch (16-cup) tube pan, two 9-inch springform pans or 8-inch (8-cup) tube pans, or four 1-pound coffee tins or 9- by 5- by 3-inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.
- To make the batter: Sift together the flour, nutmeg, baking powder, and salt.
- In a very large bowl, beat the butter on low speed until smooth, about 2 minutes.Increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes.
- Beat in the egg yolks, one at a time. Add the vanilla and, if using, zest.
- Add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.
- In a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
- Fold ¼ of the whites into the batter, then gently fold in the remaining whites.
- Stir in the fruit and nut mixture.
- Pour into the prepared pan, tapping to remove any air pockets, but do not pack down.
- Bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208°F on an instant-read thermometer, about 3½ to 4 hours for a 10-inch tube pan, 3 hours for springform pans, 2¼ hours for 8-inch tube pans, and about 2 hours for loaf pans. Place on a wire rack and let cool in the pan, at least 2 hours.
- Remove the cake from the pan. The taste and texture improves as the cake ages. You can wrap the cake airtight and place in the refrigerator for 2 to 3 days or in the freezer for up to 4 months.
- Or to age the cake, wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and let stand in a cool, dry place for at least 2 weeks.
Nutrition Facts : Calories 591 kcal, Carbohydrate 76 g, Protein 6 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 76 mg, Sodium 53 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
KENTUCKY PIE
Steps:
- 1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350°F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature.
KENTUCKY BOURBON CAKE
Steps:
- In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight.
- Preheat the oven to 275 F.
- In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well. Stir in the soaked fruit with bourbon.
- In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well.
- In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter. Sprinkle the floured pecans over batter and fold in gently.
- Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275 F for about 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Set the cake on a rack to cool.
- Turn cake out of the pan, peel off the waxed paper and store in a tightly covered container for several days.
Nutrition Facts : Calories 762 kcal, Carbohydrate 108 g, Cholesterol 116 mg, Fiber 3 g, Protein 8 g, SaturatedFat 12 g, Sodium 78 mg, Sugar 62 g, Fat 29 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
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- Kentucky Derby Pie. This great Kentucky Derby pie is rich and deliciously decadent. The famed is a delicious combination of chocolate chips and walnuts in a sweet, buttery filling.
- The Mint Julep. The mint julep is a time-honored sweetened Kentucky cocktail traditionally served at the Kentucky Derby, which runs annually on the first Saturday in May.
- Kentucky Benedictine Spread or Dip. Benedictine is another famous dish from Louisville, Kentucky. The spread—or dip—was created by Jennie Benedict, a caterer and household editor for the Louisville Courier-Journal.
- Southern Wilted Lettuce (Kilt Lettuce) This "kilt" (or killed) lettuce salad will bring back fond childhood memories to people who grew up in the Appalachian region of Kentucky.
- Kentucky Bread Pudding With Bourbon Sauce. This fabulous bread pudding was shared by the Beaumont Inn of Harrodsburg, Kentucky. According to Nick Sundberg, the inn's chef at the time, the bread pudding was a favorite at Sunday brunch.
- Bourbon Balls. Whiskey is made all over the world, but 95 percent of the world's bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts.
- Owensboro Mutton Barbecue. Head to the Western Kentucky city of Owensboro for their unique mutton barbecue. The Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q are two of the oldest barbecue restaurants in Owensboro, and they both offer mutton, beef, pork, and chicken.
- Burgoo. There doesn't seem to be a definitive answer to how this stew came to be called "burgoo." Some say it might come from the French, as in bourguignon, while others claim it is named after an oatmeal porridge which was eaten by British sailors as early as 1700.
- The Hot Brown Sandwich. Create in 1926, the hot brown sandwich has long been a Kentucky tradition. The sandwich was invented by Fred K. Schmidt, a chef at Louisville's Brown Hotel.
- Kentucky Butter Cake. The Kentucky butter cake is so moist and rich that it needs no other embellishments. The rich buttermilk pound cake bakes in a Bundt or tube cake pan.
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