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Kentucky Bourbon Fruitcake
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Submitted by:
Jimmy |
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Use a high quality bourbon for this delicious dessert |
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INGREDIENTS:
- 8 ounces , Red Candied Cherries Halved
- 8 ounces , Green Candied Cherries Halved
- 8 ounces , Raisins
- 2 cup(s) , Bourbon
- 1 1/2 cup(s) , Butter At Room Temperature
- 2 cup(s) , Sugar
- 1 cup(s) , Light Brown Sugar Packed
- 6 large , Eggs Separated
- 5 cup(s) , A.P. Flour
- 2 cup(s) , Pecans Chopped
- 2 teaspoon(s) , Ground Nutmeg
- 1 teaspoon(s) , Baking Powder
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| Instructions: |
In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight.
Preheat the oven to 275°F.
In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.
Stir in the soaked fruit with bourbon. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter. Sprinkle the floured pecans over batter and fold in gently.
Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275° for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Cool the cake. Turn cake out of the pan, peel off waxed paper, and store in a tightly covered container for several days. |
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