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SG Archive: Bourbon Cake
Christmas TK
In the copy-editing business there are lots of funky spellings and abbreviations. These are all intended to set off the editors’ internal alarms so they won’t be mistaken for anything except attention grabbers to other editors. For instance “header” is spelled “HEDR,” “side bar” SIDBAR,” and “to come” “TK.” I’ve even seen “title” labeled as “TIT.” The use of all-caps helps when shouting out in print and also reinforces the idea these are terms are not meant for inclusion in the finished piece. And hopefully someone who’s name is “Hedr” won’t get replaced with “Obscure Nazi Found,” unless Hedr really is an obscure Nazi. And hopefully no one hoping for press coverage is using TK as an initialism.
Christmas 2009 is TK and as all Christmases are, it’s worth preparing for. So I’m preparing for this coming Christmas this coming Thanksgiving weekend by making my grandmother’s Bourbon Cake as I have almost every year since my mother quit making it.
I haven’t been reposting this recipe quite that long, but each year a few new folks discover it and add it to their Christmas repertoire. Featuring raisins, pecans, and spices, in a pound cake style batter it has all the benefits of fruit cake with none of the drawbacks. Oh, and it’s loaded with bourbon.
6 Responses to “SG Archive: Bourbon Cake”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
I was hoping you’d repost this recipe.
It is truly divine.
Gotta go dust off my tube pan….
I would really love to make this recipe for 2 smaller cakes. Do you have a thought as to how the time might change?? 1/2 recipe each. Thanks
CJ,
Every year a few new people discover it.
Maryb,
For a half recipe I would guess around two hours. But note, my mother made smaller cakes for awhile and they were never as good as the large cake. The texture was more crumbly and the flavor not quite as rich. So even though I send most of the cake off to family members, I bake a full-size cake and then cut it up. Not as elegant, but better tasking.
Thanks for the tip, Kevin- I’ll make the large (don’t want to reinvent the ‘wheel’)
One pound of Pecans!
Lovely idea.
I love old family recipes.
I’ll try your Mama’s recipe for the holdays.
Vicki,
It won’t disappoint you.