I can’t remember where I first came upon this recipe, but I’ve been making it for years right around Thanksgiving. It is supposed to age in the refrigerator, wrapped with a bourbon soaked cloth, for several weeks before eating. It never lasts that long. In fact, lately Brian has insisted on keeping one loaf unwrapped to eat as soon as it cools. He has decided it is the perfect thing to enjoy with morning coffee. He moves on to the bourbon soaked loaves once they have been unwrapped and ready to cut. These are a favorite for the holidays.
This recipe makes five loaves and really requires a substantial sized mixer. I’m sure it could be easily halved, but just have never considered it…
Mom
- 6 cups combination of raisins, golden raisins, craisins, dried cherries, dried apricots, dates…your choice. “Candied fruits” are frowned upon.
- 2 cups decent bourbon (you’ll need about 2 regular-sized bottles bourbon for cake and for soaking)
- 2 cups softened butter
- 4 cups light brown sugar
- 8 eggs, separated
- 5 cups flour, divided
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoon nutmeg
- 4 cups pecans
Combine dried fruit and bourbon in a large bowl, cover tightly with plastic wrap and refrigerate overnight.
Preheat oven to 275°F. Grease and flour, or line with parchment, 5 loaf pans. Drain fruit, reserving bourbon. Toss pecans with 1/2 cup flour. In a large mixer, beat butter and sugar together until light and fluffy. Add egg yolks gradually, beating as you go, until creamy. Mix dry ingredients together. Add flour mixture in several additions, alternating with reserved bourbon, mixing well after each addition and ending with the flour.
Beat egg whites until stiff. On lowest speed, add to batter. Add fruit, then nuts. Stop and start the mixer so everything is mixed gently. Finish by folding by hand so everything is combined but not over-mixed.
Fill prepared loaf pans each with about 1 3/4 pounds batter. Bake for 1 1/2-2 hours, until tester comes out clean. Cool on rack for 10 minutes. Remove from pans and cool completely.
Place cheesecloth or flour sack cloth in a large bowl and saturate with bourbon. Cloths should be damp, but you should not be able to squeeze any bourbon out.
Wrap each loaf in cloth, then tightly with foil, then refrigerate for about 2 weeks, sprinkling with additional bourbon after the first week if the cloth feels dry.
This cake really does improve with age, but you can decide for yourself when it is best.
Spencer Family Cookbook 