OLD KENTUCKY PECAN CAKE

 This is a recipe from my Grandma's Vintage Recipes blog. I like sharing them on other blogs from time to time.

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 alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees.

When cold pour more wine over 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.

file photo