Vash's Nut Cake

Name: Vash's Nut Cake
Ingredients: 1 cup butter; 2 cups sugar; 6 eggs; 3 cups all-purpose flour; 1 heaping teaspoon baking powder; 2 tablespoons milk, water or whiskey; 3 cups hickory nuts or pecans, chopped (hickory nuts are best); 1 cup whiskey or bourbon, plus more for re-wetting the cheesecloth if the cake is stored for any length of time; 1 1/2 cups heavy cream, whipped, for serving with cake

9 ingredients

13 steps

Ingredients

1 cup butter
2 cups sugar
6 eggs
3 cups all-purpose flour
1 heaping teaspoon baking powder
2 tablespoons milk, water or whiskey
3 cups hickory nuts or pecans, chopped (hickory nuts are best)
1 cup whiskey or bourbon, plus more for re-wetting the cheesecloth if the cake is stored for any length of time
1 1/2 cups heavy cream, whipped, for serving with cake

Directions

1

Preheat the oven to 350 degrees F. Grease and flour a tube pan.
2

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
3

Add the eggs 1 at a time, beating well after each addition.
4

Gradually add flour, baking powder, and milk or whiskey.
5

Fold in nuts and pour into prepared baking pan.
6

Place a shallow pan of water on the bottom rung of the oven.
7

Bake the cake in the middle of the oven for 1 1/2 hours, or until golden brown and a tester comes out clean when placed in the center of the cake.
8

Allow cake to cool on a cooling rack.
9

When the cake has cooled completely, use a pastry brush to coat all sides of the cake with whiskey.
10

This should use about 3/4 cup.
11

Wrap the cake in a piece of cheesecloth and pour the remaining 1/4 cup of whiskey over the cheesecloth so that it is damp.
12

Store the cake in the refrigerator for several weeks, re-wetting the cheesecloth as needed with additional whiskey.
13

Serve with whipped cream.