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Hoot 'n' Holler Whiskey Cake
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Southern Recipe Restoration Project
Reader Debby Smith of Marietta submitted a handwritten recipe she found in a cookbook she inherited from her mother after her death in 1986. It has since become a Thanksgiving family tradition for her and her three brothers' families. Atlanta cookbook author Virginia Willis of our Saving Southern Food chefs panel tried it with excellent results.
"I don't remember ever eating this whiskey cake, so I assume she baked it back in her 'Navy wife' days of entertaining, when I was too young to be offered whiskey cake," says Smith. "I laugh when I read the recipe because I can just imagine my mother thoroughly enjoying herself while making that cake and sharing it with others. ... Since finding the recipe, I always bake it for our family's Thanksgiving reunions. "
Hands on time: 10 minutes Total time: 1 hour and 20 minutes Serves: 16
Ingredients:
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1 cup all-purpose flour, more for the pan
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/2 teaspoon freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, more for the pan
1 cup granulated sugar
3 eggs, lightly beaten
1/4 cup milk
1/4 teaspoon baking soda
1/4 cup molasses
1/2 cup seedless raisins
2 1/2 cups chopped pecans
1/4 cup bourbon whiskey
Instructions:
Preheat the oven to 300 degrees. Butter and flour a 9-by-5-inch loaf pan. Set aside. Combine the flour, baking powder, salt and nutmeg in a medium bowl; set aside.
Cream the butter with and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and dry ingredients on medium low speed. Add the milk. Combine the baking soda and molasses; add to the batter. Add the raisins, pecans and bourbon.
Pour it into the prepared pan. Transfer to the oven and bake until set, about 2 hours. Transfer to a rack to cool slightly. Store tightly wrapped in plastic.
Cream the butter with and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and dry ingredients on medium low speed. Add the milk. Combine the baking soda and molasses; add to the batter. Add the raisins, pecans and bourbon.
Pour it into the prepared pan. Transfer to the oven and bake until set, about 2 hours. Transfer to a rack to cool slightly. Store tightly wrapped in plastic.
Nutrition:
Per serving: 304 calories (percent of calories from fat, 57), 4 grams protein, 30 grams carbohydrates, 2 grams fiber, 20 grams fat (5 grams saturated), 56 milligrams cholesterol, 88 milligrams sodium.
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