- 1-1/2 cups seedless raisins
1-1/2 cups water- 3 tablespoons whiskey
- 1/2 cup butter
- 1 cup sugar
- 3 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup nuts, chopped
- Combine raisins and water in a saucepan. Bring to a boil and cook for 20 minutes on medium heat, stirring occasionally.
- Cool and add whiskey.
- Let stand overnight.
- Cream butter with sugar, beating until fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Sift together flour, baking powder, baking soda, and salt.
- Drain liquid from raisins into a 1-cup measure. If there is not enough liquid to make a cup fill the rest with more whiskey.
- To creamed mixture blend in dry ingredients and liquid, alternately, a third of each at a time blending well after each addition.
- Stir in nuts, vanilla and raisins.
- Beat egg whites until stiff.
- Fold into batter.
- Pour into two 9-inch cake pans.
- Bake at 350° for 25 minutes.
- Cool and frost (optional)
Butter Cream Frosting for Whiskey CakeIngredients:
- 1/2 cup soft butter or margarine
- 1 box powdered sugar
- 1 cup chopped walnuts or pecans
- 1 teaspoon vanilla
- 3 to 5 tablespoons whiskey
- Cream butter with powdered sugar until light and fluffy.
- Add the rest of the ingredients and beat until spreading consistency.
