Here is a Happy Monday holiday post. Since I am one of the 17 people nationwide who like traditional fruitcake, I thought I would share my favorite recipe.
For some reason, I never seem to remember how it turns out….
Christmas Whiskey Cake
1 cup butter
2 cups sugar
6 large eggs
2 teaspoons baking powder
3 cups flour, sifted
1/2 t. salt
1 cup bourbon
1 pound pecans, chopped
3 cups white raisins (or use candied fruit)
1 t. nutmeg
1 large bottle of bourbon whiskey
- First, sample the whiskey to check for quality.
- Assemble all of the ingredients.
- Check the whiskey again to be sure it is of the highest quality. Check by pouring one-half cup and drinking it.
- Repeat this step.
- Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.
- Add one teaspoon of sugar and cream until beat.
- Make sure the whiskey is still okay… try another 1/2 cup.
- Turn off the mixer.
- Beat six leggs and add to the bowl, then chunk in the cup of dried flut. Mix on the tuner.
- Throw in two quarts of flour. Gradually pour in the cow.
- Add 2 dried anything. If the fried druit gets struck in the beaters, pry it loose with a drewscriver.
- Sample the whiskey and check it again for tonsistency.
- Next, sift two cups of salt. Or something. Whatever.
- Check the whiskey again.
- Now sift the nutmeg and strain your nuts.
- Add one table. And the spoon. Of whiskee. Or something. Whatever you find left.
- Grease the oven.
- Turn the crake pan to 350 degrees. Don’t forget to pour the oven into the batter. Throw the bowl out the window.
- Lick the batter off the floor.
- Bake 300 minutes at 50 degrees. Finish the blobble of whishy and flow to bed.
Happy Monday, everyone!