Bourbon Pecan Cake

Name: Bourbon Pecan Cake
Prep time: 1 h
Cook time: 168 h
Total time: 169 h
Yield: 1 10 inch cake
Ingredients: 6 cups chopped pecans; 1 (9 ounce) box raisins; 4 cups all-purpose flour, divided; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 1/2 cups butter, softened; 2 cups sugar; 6 eggs; 1/2 cup molasses; 1 teaspoon baking soda; 1 cup Bourbon, divided

Submitted by Maryland Jim

"This recipe in from the 1984 Southern Living Cookbook. I have used it for many occasions with rave results. It takes quite some time to prepare but it is well worth the wait."

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Ready In:: 169hrs
Ingredients:: 12
Yields:: 1 10 inch cake

ingredients

6 cups chopped pecans
1 (9 ounce) box raisins
4 cups all-purpose flour, divided
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 ¹⁄₂ cups butter, softened
2 cups sugar
6 eggs
¹⁄₂ cup molasses
1 teaspoon baking soda
1 cup Bourbon, divided

directions

Combine pecans and raisins. Dredge with 1/2 cup flour, stir well; set aside.
Combine remaining 3 1/2 cups flour and spices; set aside.
Cream butter in a large mixing bowl, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine molasses and soda, add to creamed mixture. Add flour mixture to creamed mixture alternately with 1/2 cup bourbon, beginning and ending with flour mixture. Mix well after each addition. Stir in pecan mixture.
Spoon batter into a waxed paper-lined and greased 10 inch tube pan. Bake at 325°F for 2 hours to 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Remove from pan.
Moisten several layers of cheesecloth with remaining 1/2 cup bourbon, cover cake completely with cheesecloth. Wrap with foil, store in cool place one week, remoistening cheesecloth as needed.