Bourbon Whiskey Cake 1 lb. candied cherries, chopped 1 pt. Bourbon 2 c. granulated sugar 6 egg yolks, beaten 1 lb. walnuts, chopped 1 tsp. gound cinnamon pinch allspice 1 tsp. baking powder 1/2 lb. golden raisins 1/2 lb. chopped dates 1 1/2 c. butter, softened 1 c. light brown sugar 5 c. sifted all-purpose flour 1 tsp. ground nutmeg 6 egg whites, stiffly beaten Soak fruit in Bourbon in a bowl a couple of days before you plan to make cake. Cream butter and sugars until fluffy; add egg yolks, and beat well. Stir in the fruit and Bourbon. Combine flour, spices and baking powder to cream mixture, mix well. Gently fold in egg whites. Gently fold in nuts. Pour batter in 10-inchtube or bundt pan, greased and floured. Bake in pre-heated 275 F. oven for 3 to 3 1/2 hours. Test for doneness by inserting toothpick gently into center of cake. Cake is done when toothpick comes out clean. Wrap in a Bourbon soaked cheesecloth when cold. Then in foil. Age for at least 2 weeks, before cutting.

that's better! However, I don't remember the white sugar, nor the beaten egg whites. It was so easy to just dump all the ingredients in a bowl and mix up and pour into a pan and bake. But I suspect these are same ingredients except perhaps mine had brown sugar? thanks, anyway. I'll try this and see if it doesn't taste the way I remember it. BTW the first year I made it, I didn't have any Bourbon, so I used what was on hand --Canadian Club (?)Scotch . . . husband said he'd rather have had his Scotch "plain" and not in a cake...but I enjoyed the cake! Thanks again, Patije At 01:04 PM 11/05/2001, you wrote: >Bourbon Whiskey Cake > >1 lb. candied cherries, chopped >1 pt. Bourbon >2 c. granulated sugar >6 egg yolks, beaten >1 lb. walnuts, chopped >1 tsp. gound cinnamon >pinch allspice >1 tsp. baking powder >1/2 lb. golden raisins >1/2 lb. chopped dates >1 1/2 c. butter, softened >1 c. light brown sugar >5 c. sifted all-purpose flour >1 tsp. ground nutmeg >6 egg whites, stiffly beaten > >Soak fruit in Bourbon in a bowl a couple of days before you plan to make >cake. Cream butter and sugars until fluffy; add egg yolks, and beat >well. Stir in the fruit and Bourbon. Combine flour, spices and baking >powder to cream mixture, mix well. Gently fold in egg whites. Gently >fold in nuts. Pour batter in 10-inchtube or bundt pan, greased and >floured. Bake in pre-heated 275 F. oven for 3 to 3 1/2 hours. Test for >doneness by inserting toothpick gently into center of cake. Cake is done >when toothpick comes out clean. Wrap in a Bourbon soaked cheesecloth >when cold. Then in foil. Age for at least 2 weeks, before cutting.