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1 ea 15 oz package raisins; 2 c Sugar
-chopped 6 ea Eggs
1 c Candied pineapple; finely 2 1/2 ts Baking powder
-chopped 2 ts Ground nutmeg
1 ea 8 oz package candied 1 c Bourbon
-cherries; finely chopped 1 c Orange marmalade
8 c Pecans; chopped 1/2 c Molasses
4 c All-purpose flour; divided Candied cherries (optional)
1 1/2 c Butter / margarine; softened
Combine first 4 ingredients; dredge with 1 cup flour, stirring to
coat well. Set aside.
Cream butter in a large mixing bowl; gradually add sugar, beating
until light and fluffy. Add eggs, one at a time, beating well after
each addition.
Combine remaining 3 cups flour, baking powder, and nutmeg; add to
creamed mixture alternately with bourbon, marmalade, and molasses;
mix well after each addition. Stir in reserved fruit and nuts.
Heavily grease one 10-inch tube pan; line sides and bottom of pan
with greased, heavy brown paper. Spoon batter into pan; bake at 275
degrees F for 3-1/2 to 4 hours or until done.
Cool cake completely in pan. Garnish with cherries, if desired. To
store, wrap cake in cloth soaked in brandy or bourbon; wrap with
plastic or waxed paper; place in a tightly covered tin.
“Dinner on the James River” _Company’s Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X
Yields
1 10″ cake
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