Wednesday, July 13, 2011


As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead.

1 pound sugar (2 cups)
1 pound chopped pecans
1 1/2 pounds seedless raisins
1 pound regular flour
1 cup butter
6 eggs
1 pint wine

Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour laternately with th wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees.

When cold pour more wine ovr the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.


Rose said...

This cake sounds delicious! Do you use red or white wine? I am loving browsing your old recipes. Many are similar to what my mom cooked. I will definitely keep checking back.

Grandma aka Linda Wilson said...

Usually red but either works. Also a fruity wine works good. Glad you like the blog. I have hundreds more recipes to post so keep checking in. I will check out your blog, too.