Kentucky Bourbon Cake, Recipe for 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...."
INGREDIENTS
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5 cups seedless dark raisins ((24 ounces/680 grams))
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1 cup candied pineapple or citron ((5.25 ounces/150 grams))
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2 cups good quality bourbon or Tennessee whiskey (do not use a blend) ((16 ounces/450 grams))
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4 cups coarsely chopped pecans ((16 ounces/500 grams))
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1/2 cup all-purpose flour, sifted ((2 ounces/60 grams))
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4 cups all-purpose flour ((17 ounces/480 grams))
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2 tsp freshly grated nutmeg (1 whole nutmeg) ((or 2 teaspoons ground cinnamon, 1 teaspoon grated nutmeg, and 1 teaspoon ground cloves))
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1 tsp double-acting baking powder
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1/4 tsp salt
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1 1/2 cups unsalted butter, softened (65 to 67°F) ((3 sticks/12 ounces/340 grams))
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2 cups granulated sugar ((14 ounces/400 grams))
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1 cup packed light brown sugar ((7.5 ounces/210 grams))
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6 large egg yolks ((7 tablespoons/4 ounces/115 grams))
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2 tsp vanilla extract
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6 tbsp grated orange zest ((optional))
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6 large egg whites ((¾ cup/6 ounces/180 grams))
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