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Measurements
      Title: KENTUCKY BOURBON CAKE
 Categories: Cakes, Beverages, Christmas
      Yield: 1 Servings
 
      2 c  Raisins
    1/2 c  Bourbon
    1/4 c  Butter; softened
  1 1/2 c  Sugar
      5    Eggs
      4 c  Flour; sifted
      2 t  Baking powder
      1 t  Baking soda
      1 pn Salt
      1 t  Lemon zest; grated
      1 tb Lemon juice
      1 c  Pecans; chopped
 
  Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
  hours; drain, reserving both raisins and bourbon. Preheat oven to 350
  degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake
  pan. Beat together the butter and sugar until light and fluffy. (For
  best results, use an electric mixer and start beating at a slow
  speed, gradually increasing to moderate. If you allow this process to
  take about 15 minutes, the butter will be very pale and look
  something like whipped cream. This adds lightness to the cake.) Beat
  in the eggs 1 at a time, beating well after each. In another bowl,
  sift together 3 3/4 cups of the flour, baking powder, soda and salt.
  Combine reserved bourbon with the zest and lemon juice. Add dry
  ingredients to the butter mixture alternately with the bourbon
  mixture. Toss the remaining 1/4 cup of flour with the drained raisins
  and the pecans. Fold into batter. Bake about 11/2 hours or until the
  cake tests done. Cool about 10 minutes in the pan before turning out
  onto a rack. Brush the remaining 1/2 cup of bourbon over the cake
  while it is still somewhat warm. For long storage, wrap the cake in
  rinsed cheesecloth that has been thoroughly moistened in bourbon.
  Then wrap in plastic or foil so that it is airtight. The cake may be
  served after a day or two but is better if allowed to age.


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