KENTUCKY BOURBON CAKE
Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
Provided by Holly
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 14
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1076.8 calories, Carbohydrate 131.4 g, Cholesterol 140.1 mg, Fat 45.6 g, Fiber 5 g, Protein 11 g, SaturatedFat 15.4 g, Sodium 234.1 mg, Sugar 86.2 g
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 BLACKBERRY JAM CAKE
A moist, delicious easy to make cake. Frost with a cream cheese icing or a caramel icing or a lemon icing.
Provided by LizCl
Categories Dessert
Time 1h4m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Place cake mix, jam, buttermilk, oil, cinnamon and eggs in a large mixing bowl and beat on low speed 30 seconds. Increase speed to medium and beat 1 1/2 minutes longer or until smooth.
- Fold nuts into batter.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 350 degrees for 30 to 34 minutes or until the tops spring back when lightly pressed with a finger.
- Cool on wire racks 10 minutes, then remove from pans.
- Let the layers cool completely on wire racks.
- When layers are cool, frost with a cream cheese, caramel or lemon frosting.
Nutrition Facts : Calories 343.1, Fat 19.3, SaturatedFat 3.1, Cholesterol 35.5, Sodium 245.9, Carbohydrate 39.5, Fiber 1.3, Sugar 25.6, Protein 4.3
JAM CAKE
This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 1 tube or bundt cake
Number Of Ingredients 13
Steps:
- Cream butter and sugar.
- Beat in eggs, one at a time.
- Sift dry ingredients together.
- Add dry ingredients to creamed mixture alternately with buttermilk.
- Stir in vanilla.
- Fold jam (or preserves) into cake mixture.
- Turn into well-greased tube (angel food) or bundt pan.
- Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
- Let cool 15 minutes.
- Sift powdered sugar over it while still warm.
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