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Virginia Whiskey Cake

Virginia Whiskey Cake

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
librarylady

librarylady

This fruitcake is not for teetotalers or small children.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

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

LOVEnPEACE
7

LOVEnPEACE

12/27/2005

Cake turned out to be really stodgy. think too much whiskey was poured over it n perhaps the cooking time was not enuf. But it was a very tasty cake..might try my hand at this cake again.

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