2 tsp nutmeg
1/2 cup bourbon
1 1/2 cup sifted all-purpose flour, divided
2 cup pecans
1 cup raisins, finely chopped
1/2 cup butter
1 cup plus 2 tablespoons sugar
3 eggs. separated
1 tsp baking powder
1 dash salt
1 pecan halves
Directions
Preheat oven to 325F. Grease a 10-inch tube pan. Soak nutmeg in
bourbon. Mix 1/2 cup flour with the nuts and raisins, coating
thoroughly. Reserve. ream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition. Beat
in remaining flour, baking powder, and salt. Beat in bourbon-nutmeg
mixture and continue beating until batter is well mixed. Add the
nuts and raisins. Beat the egg whites until very stiff. Fold in.
Spoon batter into pan. Press down firmly to squeeze out air pockets
and allow to stand 10 minutes. Bake at 325F. fpr 1 1/4 hours or until
cake tests done. Cool in the pan, right side up, 1-2 hours before
turning out. Continue cooling.
NOTE: This cake improves with age. Store in a covered container for
several days, wrapped in a bourbon-soaked napkin.
The Conner Prairie Cookbook MM Format
by John Hartman Indianapolis, IN
Servings: 1 cake
Bourbon Pecan Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut; Pecan
The History of Recipes
We are able to trace the history of written recipes far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the Roman cooks made use of a good variety of spices and herbs, including a few you will know for example bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices like parsley and basil. These new culinary innovations led to a torrent in recipe books, many of which still exist in private cookery archives. By the advent of the 20th century, cook books are in high demand, mostly due to higher levels of literacy, people having increased spare time and having more money. The revolution that is television gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Bourbon Pecan Cake recipe.
