Kentucky Bourbon Cake



INGREDIENTS:

2 c Raisins 

1/2 c Bourbon 

1/4 c Butter; softened 

1 1/2 c Sugar 

5 Eggs 

4 c Flour; sifted 

2 t Baking powder 

1 t Baking soda 

1 pn Salt 

1 t Lemon zest; grated 

1 tb Lemon juice 

1 c 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
DIRECTIONS:

1. Preheat oven to 350 degrees. Butter and flour a 10-inch
Bundt cake pan or other tube-cake 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 3/4 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 alternately with the bourbon mixture. Toss the
remaining 1/4 cup of flour with the drained raisins and the
pecans. Fold into batter. Bake about 11/2 hours or until the
cake tests done. Cool about 10 minutes in the pan before
turning out onto a rack. Brush the remaining 1/2 cup of
bourbon over the cake while it 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. The cake may be served after
a day or two but is better if allowed to age.



Kentucky Bourbon Cake