Whiskey Nut Cake #749 7/05

Categories:
alcohol, cakes, desserts, New 2005

1 cup Butter
2 cups Sugar
6 large eggs
3 cups flour
1 heaping Teaspoon baking powder
2 tablespoon whiskey
3 cups walnuts or pecans; chopped
1 cup whiskey or bourban; plus more
1 1/2 cups whipped cream; for serving

Preheat oven to 350°F . Grease and flour a tube pan with removable sides. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add flour, baking powder, and whiskey. Fold in nuts and pour into prepared baking pan. Place in a shallow pan of water on the bottom rung of the oven. Bake the cake in the middle ov the oven for 1 1/2 hours or until golden brown and a tester comes out clean when placed in the center of the cake. Allow cake to cool on a cooling rack. When the cake has cooled completely, use a pastry brush to coat all sides of the cake with whiskey. This should use about 3/4 cup. Wrap the cake in a piece of cheesecloth and pour the remaining 1/4 cup of whiskey over the cheesecloth so that it is damp. Store the cake in the refrigerator for several weeks, re-wetting the cheesecloth as needed with aditional whiskey. Serve with whipped cream. Do not try this for at least 3 or 4 weeks as it will seem harsh with the whiskey flavor. After that it mellows out and becomes truly delicious.

Contributor: Emeril Lagasse

Yield: 10 servings