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| COUSIN DEE'S WHISKEY FRUIT CAKE | |
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1 c. butter or quality butter (2 sticks), room temp. 2 c. sugar 4 eggs 1 1/2 c. sour cream 3 3/4 c. sifted flour 1 tsp. baking soda 2 tsp. vanilla 1 c. walnuts, broken up 1 c. chopped dates 1 c. maraschino cherries, cut in pieces (no juice) Juice from 2 oranges 1/3 c. sugar 1 1/2 oz. whiskey Cream butter then add sugar, beating well. Add eggs one at a time followed by sour cream, flour, baking soda and vanilla. Blend well. Fold in walnuts, dates and cherries. Bake at 350 degrees for 1 hour and 15 minutes in greased and floured angel food cake pan or bundt pan. While cake is baking, blend orange juice, sugar and whiskey with a whisk. As soon as cake is out of the oven, pour juice mixture over the cake and let steep for 3 or 4 hours before removing cake from pan. | |
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recipe reviews #120476
J. Smith (Virginia) says:
I made adjustments: I used brown sugar instead of granulated. I used Boxed French Vanilla cake mix instead of flour, baking soda, and vanilla. I used pecans instead of walnuts. Dried cranberries instead of dates. I soaked 2 8oz of mixed fruit (cherries, pineapples, etc) instead of maraschino cherries It took 2 Bundt Pans. My house smells like a French Bakery...
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