Whisky Cake

Nutritional Information
1 serving:
Calories 311
Total Fat 15g
Saturated Fat 5g
Protein 5g
Carbohydrate 39g
Fiber 2g
Sodium 160mg
Cholesterol 29mg

Introduction:
Southern grandmas used the finest bourbons to make this old-fashioned cake, which was often
served during the holidays. The perfect whisky cake is moist and dense with lots of nuts and
sometimes raisins, too.

Makes 20 servings.
Preparation time: 25 minutes.
Cooking time: 55 minutes.
Standing time: 30 minutes.

Step 1:
Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from overbrowning, line pan with
parchment paper; lightly grease paper. In a medium-size bowl, pour enough boiling water over
the raisins to cover. Let stand for 30 minutes or until water cools to room temperature; drain well.
In a medium-size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Step 2:
Preheat the oven to 325°C. In another medium-size bowl, stir together the remaining 2 cups flour,
the cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on
medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often.
Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third
of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture.
Fold in the raisin mixture.

Step 3:
Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes or until a toothpick
inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow
metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely.
Remove the paper.