Grease a 10" tube pan with 1 tablespoon of the butter. Dust with flour, and tap to remove excess. Sift 11/2 cups sifted flour, soda and 3/4 cup of the sugar into bowl. Add remaining butter, and mix in well with fingers. Add egg yolks, one at a time, mixing with the fingers until well blended. Beat egg whites with salt until stiff, but not dry. Gradually beat in remaining 3/4 cup sugar; fold in cream of tartar. Add to first mixture, and fold in with hands until whites are thoroughly mixed in.
Add 2 teaspoons nutmed soaked 10 minutes in 1/4 cup bourbon whisky. Warm pecans and raisins in oven. Dredge with 1/4 cup sifted flour and coat well. Fold into cake batter.
Spoon into pan. Bake in moderate oven, 325 degrees for 1 hour and 15 minutes, or until done. Let stand in pan 30 minutes on rack. Remove to waxed-paper-covered rack to cool. Turn right side up. Store air-tight. If desired, cake can be decorated before baking with candied cherries and pecan halves.
Originally Submitted
12/3/2007
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