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
It is quite possible to follow the history of written cooking instructions way back into ancient history, certainly as far as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some stone tablets in Sumerian which show 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 blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs used a good variety of herbs and spices, including some familiar names like bay, rue and asafoetida. As our culinary historical trip moves to more modern times we find some interesting books dating from the 1300s - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is served today, but rather descriptions of the types of food enjoyed by the upper classes of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas created an outbreak in books on cookery, the majority of which are now in academic collections. By the arrival of the twentieth century, cook books are greatly in demand mostly due to higher levels of literacy, increased leisure time and having more disposable income. The introduction of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Bourbon Pecan Cake recipe.
