Recipe - Kentucky Bourbon Cake

2 cup Raisins
One half cup Bourbon
One fourth cup Butter softened
1 One half cup Sugar
5 Eggs
4 cup Flour sifted
2 teaspoon Baking powder
1 teaspoon Baking soda
1 pn Salt
1 teaspoon Lemon zest grated
1 tablespoon Lemon juice
1 cup Pecans chopped

Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
hours; drain, reserving both raisins and bourbon. Preheat oven to 350
degrees. Butter and flour a 10inch Bundt cake pan or other tubecake pan.
Beat together the butter and sugar until light and fluffy. (For best
results, use an electric mixer and start beating at a slow speed, gradually
increasing to moderate. If you allow this process to take about 15 minutes,
the butter will be very pale and look something like whipped cream. This
adds lightness to the cake.) Beat in the eggs 1 at a time, beating well
after each. In another bowl, sift together 3 Three fourths cups of the flour, baking
powder, soda and salt. Combine reserved bourbon with the zest and lemon
juice. Add dry ingredients to the butter mixture alternatelywith the
bourbon mixture. Toss the remaining One fourth cup of flour with the drained
raisins and the pecans. Fold into batter. Bake about 1One half hours or until
the cake tests done. Cool about 10 minutes in the pan before turninout onto
a rack. Brush the remaining One half cup of bourbon over the cake whileit is
still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth
that has been thoroughly moistened in bourbon. Then wrap in plastic or foil
so that it is airtight.

Recipe By :

From: Favorite Fruitcakes By Moira Hodg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip