Eggnog Cake

• Produce

  • 1 lb Candied cherries
  • 1 lb Dates

• Refrigerated

  • 6 Eggs, yolks, large whites

• Baking & Spices

  • 4 cups All-purpose flour, unbleached
  • 2 1/2 cups Granulated sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 lb Pecans

• Dairy

  • 1/2 lb Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Bourbon

• Other

  • Cheesecloth

Found on savingdessert.com

Description

Ingredients

• ½ pound unsalted butter
• 2½ cups granulated sugar
• 1 teaspoon salt
• 1 cup bourbon, plus additional to keep cake moist
• 4 cups sifted unbleached all-purpose flour
• 6 large eggs, yolks and whites separated
• 1 lb. pecans, chopped
• 1 lb. candied cherries (combination of red and green)
• 1 lb. chopped dates
• Cheesecloth

Directions

• Preheat oven to 250 degrees. Cut a piece of parchment paper or waxed paper to fit the bottom of a 10” round tube pan (Angle Food Cake pan). Lightly great the tube pan, then place the waxed paper on the bottom and lightly grease the paper too. Set aside.
• In a medium bowl combine 1 cup of flour with the cherries, nuts and dates. Set aside.
• In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. In a small bowl, whisk the egg yolks until smooth. Add the egg yolks and salt to the butter and sugar mixture and blend just until incorporated. Add 1 cup of flour and ½ cup of the bourbon. Repeat alternating between the bourbon and flour. Blend on low until incorporated. Scrape down the sides of the bowl with a rubber spatula and beat just until blended. Fold in the fruit and nuts using a wooden spoon With clean beaters in a clean small bowl, beat the egg whites until medium stiff peaks form. Fold the egg whites into the bourbon batter and gently combine with a wooden spoon until no more egg white is showing.
• Pour the batter into the prepared tube pan. Place a small pan of water on the lowest rack of the oven and bake the cake for 3½ hours.
• Cool the cake for at least 30 minutes in the pan then transfer to a rack to cool. Once cool, wrap the cake with bourbon soaked cheesecloth and store in the refrigerator in an airtight container. Every day or two sprinkle the cheesecloth with a tablespoon or more of bourbon to keep it moist. Be sure to sprinkle the bourbon all around the cake top, and sides. Allow the cake to rest for a week or two before serving.