Old Fashioned Bourbon Pecan Cake
By
Donna Thiemann
@Angelfoodie
1
This is the kind of cake my mother or grandmother kept in a tin and "seasoned" it with Bourbon or Apricot Brandy to keep this pound cake Moist! Then after saving it she would offer it to special guests. This is a traditional British Christmas Cake!
Bourbon, or orange juice or Brandy is essential for keeping this pound cake moist! My mother used fruit flavored brandy during the holidays.
Bourbon, or orange juice or Brandy is essential for keeping this pound cake moist! My mother used fruit flavored brandy during the holidays.
Ingredients
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1 cor two sticks butter, do not substitute
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3 csugar
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8-9 largeeggs, separated
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3 cself rising flour
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2 tspvanilla extract
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2 tspalmond extract
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3 ozbourbon or orange juice
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1 cpecans, chopped
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2-3 Tbspapricot brandy, or orange juice or good bourbon
How to Make Old Fashioned Bourbon Pecan Cake
- Preheat the oven to 300*F grease and flour a 10 inch bundt or tube pan. Then sprinkle the bottom of the pan with 1/2 cup of chopped Pecans. Set Aside.
- Cream butter and sugar well, then add egg yolks one at a time mixing completely after each addition.
- Add flour, extracts and bourbon, then combine and set aside.
- Whip the egg whites till stiff peaks form. Fold the egg whites into the batter until well combined.
- Pour batter into the prepared pan. Sprinkle the remaining pecans over the top of the batter.
- Bake at 300*F for 1-1/2 hours or until a tooth pick inserted comes out clean.
- You may feed this cake 2-3 tablespoons of Apricot brandy every two weeks or until The holidays. Lovely old fashioned bourbon pecan cake.
