Shall I get to the point? Bourbon Pecan Cake baking session in 1994 was a disaster. I underestimated the flour, and we had a gooey mess, that was impossible to rectify.
In 2001 it worked, and we had Bourbon Pecan Cakes for Christmas. I wrote a word of caution in the margins, though. Grandma and I were sampling the cakes, and after a slice, or two, we realized that the cheesecloth was awfully saturated with bourbon... urp!
It's Christmas! Bourbon Pecan Cake success! The cake is moist, and even the cherries are yummy. And it's raining, today, which is about as wintery as can hope for. Bourbon Pecan Cake tastes even better when it's raining. Only one thing could make this a complete success... friends and family to share it with. Happy holidays! Merry Thanksgiving!
*It's been twelve years since I last baked this cake. Besides the labor, and the fact that the richness can stay with you and last a decade, I was reluctant to revisit this recipe because of those candied cherries. No-no. Even when I was a girl, I plucked them out of my slice of cake. They are dyed, shot, poisoned, reconstituted, converted, inverted... they're unnatural! I couldn't bring myself to bake with them again. Which is why I was thrilled-thrilled-thrilled to find Tillen Farms natural maraschino cherries! James and Geoff gave them a pre-bake taste test and declared the Tillen Farms maraschino cherries yummy. I drained the juice, and added them to the raisins and bourbon, just like the recipe says, but now we have no dye worries! Once again, I am happy to shop at Major Market, where the service is excellent and the selection inspiring. (No paid endorsements, just my own effusive and bubbly enthusiasm.)