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Bourbon Pecan Cake


"Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!"
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1 h 20 m servings 550 cals
Original recipe yields 16 servings (1 - 9x13 inch pan)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
  2. Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
  3. In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

Per Serving: 550 calories; 29.4 g fat; 60 g carbohydrates; 7.3 g protein; 95 mg cholesterol; 221 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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It was more moist than I thought it would be. Nut lovers wouldn't like this recipe...sure can taste the liquor.