Old Grand Dad Bourbon Cake Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
• Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
• In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
• In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
• In a very large bowl, combine the two sugar mixtures and blend well.
• Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
• Add soaked fruit and fold in. Add nuts and fold in.
• In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
• Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
• Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

Steps:

• Preheat oven to 300°F.
• Well grease bottom, sides and middle tube of a 10 in tube pan. Cut brown paper bags to fit the bottom, sides and middle tube. Line pan with brown paper bags and grease very well, making sure the bags stay in place.
• Take out a 1/4 cup of the flour and mix with the pecan halves and raisins. Set aside.
• Mix remaining flour, nutmeg, cinnamon and cloves. Set aside.
• In a large bowl cream butter and sugar until blended.
• Add eggs and beat well.
• Dissolve baking soda in the bourbon. Add bourbon mixture and molasses to butter/egg mixture. Mix well.
• Stir in both flour mixtures.
• *Note batter will be thick.
• Carefully pour batter into the pan making sure the bags are staying in place.
• Top batter decoratively with some pecan halves and maraschino cherries.
• Bake for 2 hours 10 minutes or until toothpick inserted in center comes out clean.
• Cool 20 minutes on a cooling rack.
• Remove from pan and carefully remove brown paper bags. Flip over on serving plate so cherries and pecans are on top.
• Cool completely before serving.