Bourbon Pound Cake

By BCVH

Ingredients

• 1 1/2 cups raisins
• 2 cups mixed candied fruits
• 1/3 cup bourbon
• 3 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground nutmeg
• 1 1/2 cups (2 sticks) butter, softened
• 1 3/4 cups sugar
• 6 eggs
• 1/3 cup milk
• 1 1/2 cups chopped pecans

Details

Servings 12

Preparation

Step 1

1. Combine raisins, fruits and bourbon in a medium-sized bowl. Let soak several hours.

2. Grease and flour a 10 inch angel cake tube pan. Sift flour, baking powder and nutmeg onto wax paper.

3. Beat butter and sugar in a large bowl with electric mixer until smooth. Beat in eggs until light and fluffy.

4. Stir in flour mixture alternately with milk, beating until smooth after each addition. Stir in fruits, bourbon and nuts. Turn into prepared pan.

5. Bake in preheated slow oven (300 degrees) for 2 hours and 10 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 20 minutes. Remove from pan; cool completely.

6. Wrap cake in bourbon-soaked cheesecloth; overwrap in foil. Store in refrigerator 3 to 4 weeks, resoaking cloth as necessary. Decorate with marzipan rolled to fit top; garnish with chocolate leaves and marizpan oranges, if you wish.