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Kentucky Bourbon Cake Recipe


Bourbon is the liquor that gives this cake recipe its kick! Lots of eggs, butter and sugar help to ensure that it's nice and rich, as well as powerful

1 1/2 cup butter
2 1/4 cup light brown sugar, firmly packed
1/4 tsp. salt
2 cup Bourbon Whiskey
2 cup white sugar
6 eggs
5 1/2 cup all-purpose flour, sifted
1/4 tsp. mace
1 lb. (3 1/2 cup) pecans

Cream butter until soft in a very large mixing bowl. Combine white and brown sugar, mixing thoroughly. Gradually work half the sugar mixture into
the butter, keeping it as smooth as possible. In another bowl, beat eggs until fluffy and light. Then gradually beat the remaining sugar mixture
into the eggs until it's smooth and creamy. Stir thoroughly into the butter sugar mixture. Sift flour, salt and mace together. Add the flour and
Bourbon to the batter, alternating them and beginning and ending with the flour. Break pecans into pieces and stir into batter. Pour into a
well-greased 10 inch tube pan. The batter will nearly fill it. Bake in a preheated 300 degree oven for 1 1/2 to 1 3/4 hours or until the cake shrinks
slightly from the sides of the pan. Cool in pan for 15 minutes and turn out on a rack to cool completely. Cake must "ripen". Wrap in foil and refrigerate. Do not freeze.

Submitted to by Luckytrim

Bourbon too strong for you? Try this Coca-Cola cake recipe!