November 2, 2009

Holiday Whiskey Cake

Holiday Whiskey Cake

2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whiskey, or apple cider

Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake
from overbrowning, line pan with parchment paper; lightly grease
paper. In a medium bowl, pour enough boiling water over the raisins
to cover. Let stand for 30 minutes, or until water cools to room
temperature; drain well. In a medium bowl, toss drained raisins
and walnuts with 1/2 cup of the flour. Preheat the oven to 325 F.
In another medium bowl, stir together the remaining 2 cups flour,
cardamom, baking powder, baking soda, and salt. In a large bowl,
with an electric mixer on medium, cream the brown sugar and butter
until light and fluffy, scraping side of bowl often. Add the egg
whites and beat well. Add the egg and beat well. Using a wooden
spoon, stir in one-third of the flour mixture, then half of the
bourbon. Repeat, then stir in the remaining flour mixture. Fold in
the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake
about 55 minutes, or until a toothpick inserted in the center comes
out clean. Place the pan upright on a wire rack for 20 minutes.
Using a narrow metal spatula, loosen sides of cake from the pan,
then invert the cake onto the rack. Cool completely. Remove the
paper.

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