1 Cup Butter Melted
4 T. Buttermilk
2 C. Brown Sugar
1 Cup Blackberry Jam
3 Cups Flour
1 teaspoon Soda
2 teaspoons cinnamon
2 teaspoons Nutmeg
2 teaspoons Allspice
1 Cup English Walnuts or Pecans chopped
1 cup raisins
Mix whole eggs which have been beaten with the melted butter, buttermilk, brown sugar and blackberry Jam.
Add flour that has been sifted with soda, cinnamon, allspice and nutmeg. Mix. Fold in Nuts and Raisins. Place in pan(s) that have been greased and floured.
Bake @ 325 degrees 1 ½ to 2 hours.
Cool. Turn out on plate. While still warm, drizzle bourbon on the cake and piece with a fork to soak cake in bourbon.
Cover with Caramel Frosting or buy Caramel Frosting
1 ½ c. brown sugar ¼ cup flour
Pinch salt 1 cup heavy cream
1 cup butter 1 teaspoon vanilla
Mix ingredients beating well; then, Mix in heavy cream and boil over boiling water about 15 minutes until all is melted; cool.
PECAN BOURBON CAKE
1 Pound Pecans chopped 1 ½ Cups Sugar
½ pound seeded rains 3 eggs separated
1½ cups flour 2 teaspoons Nutmeg
1 teaspoon baking powder ½ cup bourbon
½ cup Butter Pinch Salt
Nuts and candied cherries for decorating top.
Dredge pecans and raisins in ½ cup flour. Add baking power to remaining flour. Cream butter and sugar, beat till fluffy. Add raw yolks of eggs beating after each addition until smooth.
Add nutmeg to the bourbon; let stand 10 minutes. Add this mixture to the butter-=egg mixture. Beat and Blend. Fold in
Raisins and nuts. Beat egg whites (with salt added) until stiff and fold in mixture.
Grease pans; pour batter in and let stand 10 minutes. Decorate top with cherries and nuts. Bake 325 degrees for 1 ¼ hours.
Allow cake to stand one hour; then, remove to plate. Wrap cake in cloth soaked in bourbon then foil….to store.
And don’t forget to drizzle drizzle and/more Bourbon if you like!
139th “Run for the Roses”
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