Receta Pecan Bourbon Cake
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Ingredientes
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Direcciones
- Mix the raisins and 3/4 c. of bourbon together in a bowl and let them steep for at least 30 min, stirring from time to time. Preheat the oven to 325. With a pastry brush, spread 1 Tbsp. of softened butter over the bottom and sides of a 10-inch tube cake pan. Add in 2 Tbsp. of the flour and tip the pan from side to side to distribute it proportionately. Invert the pan and rap the bottom sharply to remove the excess flour. Set the pan aside. Combine 2-1/2 c. of the remaining flour with the baking pwdr, nutmeg and salt, and sift them together into a bowl. In a deep mixing bowl, cream the remaining 12 Tbsp. of softened butter and the sugar by beating and mashing them against the sides of the bowl with the back of a spoon (or possibly with an electric mixer) till the mix is light and fluffy.
- Beat in the Large eggs, one at a time, then add in the flour-nutmeg mix by the cupful, beating the batter well after each addition. With a slotted spoon, transfer the raisins to a small bowl and pour the 3/4 c. bourbon into the batter. Mix well. Add in the pecans and the remaining 1/2 c. of flour to the raisins and toss them together thoroughly. Then stir the raisin-and-nut mix into the batter. Pour the batter into the prepared pan, filling it about three quarters full and smoothing the top with a rubber spatula. Bake in the middle of the oven for about 1 and 10 min, or possibly till a toothpick or possibly cake tester inserted in the center comes out clean. Let the cake cold in the pan for 10 min, then turn it out on a wire rack to cold completely.
- You may serve at once, or possibly if you prefer, soak a double-thick 16-inch square of cheesecloth in 1/2 c. of additional bourbon and wrap the cloth around the cake. Cover it tightly with foil or possibly plastic wrap and let it stand at room temperature for at least 48 hrs before serving.
- NOTES : Not a fruit cake per se, but certainly Holiday Fare! Makes one 10-inch cake ring.