Bourbon Pecan Cake Canadian Rum Cake
Here are two cakes that I have made with very good results, they even freeze well if
wrapped tightly:
Bourbon Pecan Cake
2 cups whole red candied cherries 2 cups seedless white raisins 2 cups Bourbon 2 cups butter,
softened 2 cups granulated sugar 2 cups dark brown sugar, firmly packed 8 eggs, separated 5
cups sifted all-purpose flour 4 cups pecan halves 1 1/2 tsp. baking powder 1 tsp. salt 2 tsp.
ground nutmeg
Combine the cherries, raisins and bourbon in a large mixing bowl. Cover tightly and let stand in the
refrigerator overnight. Drain the fruit and reserve the bourbon. Place butter in a large bowl and
beat with an electric mixer on medium speed until light and fluffy. Add sugars gradually, beating on
medium until well blended. Add egg yolks, beating until well blended. Combine = cup of the flour
with the pecans. Sift the remaining flour with the baking powder, salt and nutmeg. Add 2 cups of the
flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder
of the flour mixture alternately, ending with the flour. Beat well after each addition. Beat egg
whites until stiff but not dry; fold gently into the cake batter. Add the drained fruits and floured
pecans to the cake batter; blend thoroughly. Grease a 10" tube cake pan, line with wax or parchment
paper; grease and lightly flour the paper. Pour cake batter into the pan within 1" of the top. (The
remaining batter may be baked in a small loaf pan, prepared in the same manner as the tube cake
pan). Place in the oven 275:, bake tube cake 4 =-5 hours and loaf pan 2 hours or until cake tester
inserted into the center of the cakes comes out clean. Cool cakes in pans on wire rack about 2-3
hours. Remove cakes form pans; peel off the paper. Wrap cakes in cheesecloth saturated with bourbon;
then wrap in foil or plastic wrap and store in a tightly covered container in the refrigerator for
several weeks. Keep the cheesecloth damp with additional bourbon as needed. Jan
The Canadian Rum Cake does not have to be made in advance-just make it and it is ready to serve. I
am sure that it may be made ahead of time and wrapped well and refrigerated. It has the rum glaze on
it so there is no need to put more alcohol on the cake:
Canadian Rum Cake
1 pound dates, pitted and chopped 1 pound walnuts, chopped
3/4 cup butter, room temperature 1 1/2 cups firmly packed light brown sugar 1 tsp. baking soda 1 cup
boiling water 3 eggs, well beaten 2 1/4 cups sifted all-purpose flour
4/4 tsp. salt 2 Tbsp rum Rum glaze (optional but good)
Cream butter and sugar until well blended. Add dates and nuts. Mix soda with water and pour over
nut/date mixture. Add eggs. Stir in the flour and salt, beating until smooth. Add the rum and blend
well. Pour into a greased 13"x9"x2" baking pan and bake in a preheated oven 300: for 1 = hours. Cool
in the pan on a wire rack for 10 minutes then remove from the pan. May be frosted with the rum glaze
if desired. Makes 10-12 servings.
Rum Glaze
Mix 3/4 cup 10x powdered sugar with 1 Tbsp rum or as much rum as needed to make the glaze thin
enough to pour. Just make sure that it is not too runny. Jan
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