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Ingredients
- 2 c. raisins
- 2 c. minced walnuts
- 2 1/2 c. all-purpose flour
- 2 tsp grnd cardamom or possibly cinnamon
- 1 tsp baking pwdr
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 2/3 c. firmly packed light brown sugar
- 3/4 c. butter or possibly margarine at room temperature
- 4 lrg egg whites
- 1 lrg egg
- 1/2 c. bourbon Scotch whiskey, or possibly apple cider
Directions
- Southern grandmas used the finest bourbon to make this old-fashioned cake, that was often served during the holidays. The perfect whiskey cake is moist and dense with lots of nuts and sometimes raisins too.
- Step 1:Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium bowl, pour sufficient boiling water over the raisins to cover. Let stand for 30 min, or possibly till water cools to room temperature; drain well. In a medium bowl, toss liquid removed raisins and walnuts with 1/2 c. of the flour.
- Step 2:Preheat the oven to 325 F. In another medium bowl, stir together the remaining 2 c. flour, cardamom, baking pwdr, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter till light and fluffy, scraping side of bowl often. Add in the egg whites and beat well. Add in the egg and beat well. Using a wooden spoon, stir in one-third of the flour mix, then half of the bourbon. Repeat, then stir in the remaining flour mix. Mix in the raisin mix.
- Step 3:Spread batter proportionately into prepared pan; smooth the surface. Bake about 55 min, or possibly till a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 min. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cold completely. Remove the paper.
- Makes 20 servings
- Preparation Time: 25 min
- Cooking Time: 55 minutesCooling time: 30 min
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