2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or ground 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 whisky, or apple cider
Total Fat 15g
Saturated Fat 5g
Southern grandmas used the finest bourbons to make this old-fashioned cake, which was often served during the holidays. The perfect whisky cake is moist and dense with lots of nuts and sometimes raisins, too.
Makes 20 servings.
Preparation time: 25 minutes.
Cooking time: 55 minutes.
Standing time: 30 minutes.
Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium-size 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-size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.
Preheat the oven to 325°. In another medium-size bowl, stir together the remaining 2 cups flour, the 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.