Virginia Whiskey Cake So Tasty

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Virginia Whiskey Cake

"This fruitcake is not for teetotalers or small kids."

Ingredients :

1/four cup butter, softened
1/4 cup white sugar
three egg yolks
1 half of cups all-cause flour
1 teaspoon baking powder
1/four teaspoon ground nutmeg
1/2 cup port wine
1/eight cup brandy
3/four cup candied combined fruit
three egg whites
half of cup bourbon whiskey

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Preheat the oven to 325 degrees F (165 degrees C). Grease an 9x5 inch loaf pan.
In a medium bowl, cream collectively the butter and sugar till light and fluffy. Gradually beat inside the egg yolks until properly mixed. Combine the flour, baking powder, and nutmeg; stir into the batter alternately with the port wine and brandy. Fold within the candied fruit.
In a separate clean dry bowl, whip egg whites to smooth peaks. Fold 1/4 of the egg whites into the batter to lighten, then fold inside the closing whites. Pour into the prepared loaf pan.
Bake for 1 hour within the preheated oven, or until a toothpick inserted into the center of the loaf comes out smooth. Cool cake within the pan, and pour the bourbon over it. When the bourbon has soaked in, get rid of it from the pan, and wrap with aluminum foil. Let it sit down for at the least 1 day before serving.

Notes :

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