24 October 2008
Topsy Turvy Bourbon Cake
2 c. red candied cherries, chopped
1 1/2 c. light, seedless raisins
2 c. bourbon
1 1/2 c. butter
2 1/3 c. granulated sugar
2 1/3 c. firmly packed brown sugar
6 eggs, separated
5 c. sifted cake flour
4 c. pecans
2 tsp. nutmeg
1 tsp. baking powder
Combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruit, reserve bourbon.
Cream butter and sugar together until light.
Add egg yolks and beat well.
Combine 1/2 cup flour and pecans.
Sift remaining 4 1/2 cups flour, nutmeg and baking powder together.
Add flour mixture and bourbon alternately to butter mixture, beating well after each addition.
Beat egg whites until stiff but not dry.
Fold egg whites into flour mixture.
Fold soaked fruit and pecan-flour mixture into batter.
Turn into greased, 10 inch tube or bundt pan.
Bake in slow oven, 275 degrees, 3 1/2 hours.
Cool. Remove from pan.
Fill center of cake with cheesecloth which is saturated with bourbon, wrap in heavy, waxed paper or aluminum foil.
Store in tightly covered container.
Keep in cool place (in refrigerator if necessary).
Freeze as long as you like.
One hour before ready to serve prepare Bourbon Glaze:
In 1 quart saucepan stir together 1 cup Karo light corn syrup, 1/4 cup sugar and 1/4 cup butter. Stirring constantly, cook over medium heat until sugar is dissolved. Remove from heat; stir in 1/2 cup bourbon or orange juice. Makes 1 3/4 cups. Pierce cake and pour bourbon glaze over cake. Let stand until glaze cools.