kentucky bourbon cake/whiskey cake
history and a traditional recipe for kentucky bourbon whiskey cake from food historian gil marks . bourbon spiced cake filled with dried fruit and nuts.
seedless dark raisins, candied pineapple or citron, good quality bourbon or tennessee whiskey do not use a blend, coarsely chopped pecans, all purpose flour, sifted, all purpose flour, freshly grated nutmeg 1 whole nutmeg, double acting baking powder, salt, unsalted butter, softened 65 to 67degf, granulated sugar, packed light brown sugar, egg yolks, vanilla extract, grated orange zest, egg whites
- 5 cups seedless dark raisins
 - 1 cup candied pineapple or citron
 - 2 cups good quality bourbon or tennessee whiskey do not use a blend
 - 4 cups coarsely chopped pecans
 - 1/2 cup all purpose flour
 - sifted
 - 4 cups all purpose flour
 - 2 tsp freshly grated nutmeg 1 whole nutmeg
 - 1 tsp double acting baking powder
 - 1/4 tsp salt
 - 1 1/2 cups unsalted butter
 - softened 65 to 67degf
 - 2 cups granulated sugar
 - 1 cup packed light brown sugar
 - 6 large egg yolks
 - 2 tsp vanilla extract
 - 6 tbsp grated orange zest
 - 6 large egg whites

- in a large bowl or jar, combine the raisins and pineapple.
 - add the bourbon, cover, and let soak for at least 8 hours or, for a more intense flavor, up to 48 hours.
 - drain the fruit, reserving 1 cup bourbon.
 - you can imagine what cooks do with any leftover bourbon.
 - place the fruit and pecans in a large bowl, add the 1/2 cup flour, and toss to coat and separate any clumps.
 - position a rack in the center of the oven.
 - place a roasting pan or large baking pan on the lower rack of the oven and add 1 inch of boiling water.
 - preheat the oven to 275degf.
 - grease one 10 by 4 inch 16 cup tube pan, two 9 inch springform pans or 8 inch 8 cup tube pans, or four 1 pound coffee tins or 9 by 5 by 3 inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.
 - to make the batter sift together the flour, nutmeg, baking powder, and salt.
 - in a very large bowl, beat the butter on low speed until smooth, about 2 minutes.
 - increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes.
 - beat in the egg yolks, one at a time.
 - add the vanilla and, if using, zest.
 - add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.
 - in a large bowl, beat the egg whites on low speed until foamy, about 1 minute.
 - increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
 - fold 1/4 of the whites into the batter, then gently fold in the remaining whites.
 - stir in the fruit and nut mixture.
 - pour into the prepared pan, tapping to remove any air pockets, but do not pack down.
 - bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208degf on an instant read thermometer, about 3 1/2 to 4 hours for a 10 inch tube pan, 3 hours for springform pans, 2 1/4 hours for 8 inch tube pans, and about 2 hours for loaf pans.
 - place on a wire rack and let cool in the pan, at least 2 hours.
 - remove the cake from the pan.
 - the taste and texture improves as the cake ages.
 - you can wrap the cake airtight and place in the refrigerator for 2 to 3 days or in the freezer for up to 4 months.
 - or to age the cake, wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and let stand in a cool, dry place for at least 2 weeks.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 5 cups seedless dark raisins
- 1 cup candied pineapple or citron
- 2 cups good quality bourbon or tennessee whiskey do not use a blend
- 4 cups coarsely chopped pecans
- 1/2 cup all purpose flour
- sifted
- 4 cups all purpose flour
- 2 tsp freshly grated nutmeg 1 whole nutmeg
- 1 tsp double acting baking powder
- 1/4 tsp salt
- 1 1/2 cups unsalted butter
- softened 65 to 67degf
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 6 large egg yolks
- 2 tsp vanilla extract
- 6 tbsp grated orange zest
- 6 large egg whites

 ### Assistant: The ingredients you'll need are:
- 5 cups seedless dark raisins
- 1 cup candied pineapple or citron
- 2 cups good quality bourbon or tennessee whiskey do not use a blend
- 4 cups coarsely chopped pecans
- 1/2 cup all purpose flour
- sifted
- 4 cups all purpose flour
- 2 tsp freshly grated nutmeg 1 whole nutmeg
- 1 tsp double acting baking powder
- 1/4 tsp salt
- 1 1/2 cups unsalted butter
- softened 65 to 67degf
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 6 large egg yolks
- 2 tsp vanilla extract
- 6 tbsp grated orange zest
- 6 large egg whites


You can follows these steps to make the recipe:
- in a large bowl or jar, combine the raisins and pineapple.
- add the bourbon, cover, and let soak for at least 8 hours or, for a more intense flavor, up to 48 hours.
- drain the fruit, reserving 1 cup bourbon.
- you can imagine what cooks do with any leftover bourbon.
- place the fruit and pecans in a large bowl, add the 1/2 cup flour, and toss to coat and separate any clumps.
- position a rack in the center of the oven.
- place a roasting pan or large baking pan on the lower rack of the oven and add 1 inch of boiling water.
- preheat the oven to 275degf.
- grease one 10 by 4 inch 16 cup tube pan, two 9 inch springform pans or 8 inch 8 cup tube pans, or four 1 pound coffee tins or 9 by 5 by 3 inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.
- to make the batter sift together the flour, nutmeg, baking powder, and salt.
- in a very large bowl, beat the butter on low speed until smooth, about 2 minutes.
- increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes.
- beat in the egg yolks, one at a time.
- add the vanilla and, if using, zest.
- add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.
- in a large bowl, beat the egg whites on low speed until foamy, about 1 minute.
- increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
- fold 1/4 of the whites into the batter, then gently fold in the remaining whites.
- stir in the fruit and nut mixture.
- pour into the prepared pan, tapping to remove any air pockets, but do not pack down.
- bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208degf on an instant read thermometer, about 3 1/2 to 4 hours for a 10 inch tube pan, 3 hours for springform pans, 2 1/4 hours for 8 inch tube pans, and about 2 hours for loaf pans.
- place on a wire rack and let cool in the pan, at least 2 hours.
- remove the cake from the pan.
- the taste and texture improves as the cake ages.
- you can wrap the cake airtight and place in the refrigerator for 2 to 3 days or in the freezer for up to 4 months.
- or to age the cake, wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and let stand in a cool, dry place for at least 2 weeks.
- .

