Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Bourbon Pecan Cake
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- #14037
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
2 cups whole red candied cherries
2 cups seedless white raisins
2 cups bourbon
2 cups butter, softened
2 cups granulated sugar
2 cups dark brown sugar, firmly packed
8 eggs, separated
5 cups sifted all-purpose flour
4 cups pecan halves
1 1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
directions
Combine the cherries, raisins and bourbon in a large mixing bowl. Cover tightly and let stand in the refrigerator overnight. Drain the fruit and reserve the bourbon.
Place butter in a large bowl and beat with an electric mixer on medium speed until light and fluffy. Add sugars gradually, beating on medium until well blended. Add egg yolks, beating until well blended.
Combine 1 cup of the flour with the pecans. Sift the remaining flour with the baking powder, salt and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with the flour. Beat well after each addition.
Beat egg whites until stiff but not dry; fold gently into the cake batter. Add the drained fruits and floured pecans to the cake batter; blend thoroughly.
Grease a 10" tube cake pan, line with wax or parchment paper; grease and lightly flour the paper. Pour cake batter into the pan within 1" of the top. (The remaining batter may be baked in a small loaf pan, prepared in the same manner as the tube cake pan).
Place in the oven at 275 degrees F, bake tube cake for 4 to 5 hours and loaf pan for 2 hours or until cake tester inserted into the center of the cakes comes out clean. Cool cakes in pans on wire rack about 2-3 hours.
Remove cakes form pans; peel off the paper. Wrap cakes in cheesecloth saturated with bourbon; then wrap in foil or plastic wrap and store in a tightly covered container in the refrigerator for several weeks. Keep the cheesecloth damp with additional bourbon as needed.
added by
janic412
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 22, 2018
I've been making this cake since I saw the recipe in 1968. I bake it in early November, wrap it in cherry brandy soaked cheesecloth and then drizzle with cherry brandy each week before Christmas. Keeps well in the refrigerator.
December 28, 2017
I saw this recipe originally in the December 1967 Redbook magazine and have made it every year since 1968. It was slightly revised in the December 1973 Redbook: mix 1/2 cup flour with pecans rather than 1 cup; line only the bottom of the pan with wax paper; bake the tube pan for about 4 hours, the loaf pan about 1 1/2 hours. I find that the tube pan actually takes a little less than 3 hours, and an 8"x4" loaf pan takes a little over 1 1/2 hours. The bourbon pecan cake keeps for a long time wrapped and refrigerated as described. It is yummy!
January 8, 2017
This is an old recipe I used in the past and had lost. I'm so glad I found it!!! This cake is moist and flavorful. I made it long in advance of the holidays and kept it in bourbon soaked cheesecloth. It was an exercise in patience to NOT eat it until it was well cured!