Holiday Whiskey Cake

2 c raisins 2 c chopped walnuts 2 1/2 c all-purpose flour 2 tsp ground cardamom or cinnamon 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 2/3 c firmly packed light brown sugar 3/4 c butter or margarine, at room temperature 4 large egg whites 1 large egg 1/2 c bourbon, Scotch whiskey, or apple cider

Lightly grease a 9x9x2 baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a med bowl, pour enough boiling water over the raisins to cover. Let stand for 30 min, or until water cools to room temperature; drain well. In a med bowl, toss drained raisins and walnuts with 1/2 c of the flour. Preheat the oven to 325 F.

In another med bowl, stir together the remaining 2 c flour, cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on med, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake about 55 min, or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 min. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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