Bourbon Cake

14 ingredients
5 steps

Ingredients

  • 1 (15-ounce) package raisins, chopped
  • 1 cup candied pineapple, finely chopped
  • 1 (8-ounce) package candied cherries, finely chopped
  • 8 cups chopped pecans
  • 4 cups all-purpose flour, divided
  • 1 1/8 cups butter or margarine, softened
  • 2 cups sugar
  • 6 eggs
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground nutmeg
  • 1 cup bourbon
  • 1 cup orange marmalade
  • 1/2 cup molasses
  • Candied cherries (optional)

Directions

  1. 1
    Combine first 4 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
  2. 2
    Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. 3
    Combine remaining 3 cups flour, baking powder, and nutmeg; add to creamed mixture alternately with bourbon, marmalade, and molasses; mix well after each addition. Stir in reserved fruit and nuts.
  4. 4
    Heavily grease one 10-inch tube pan; line sides and bottom of pan with greased, heavy brown paper. Spoon batter into pan, and bake at 275° for 3 1/2 to 4 hours or until done.
  5. 5
    Cool cake completely in pan. Garnish with cherries, if desired. To store, wrap cake in cloth soaked in brandy or bourbon; wrap with plastic or waxed paper; place in a tightly covered tin.

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