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Prep Time: 4½ Hours
Yields: 8-10 Servings

I received this recipe from Anne Butler of Butler Greenwood Plantation in St. Francisville, La. It has been in the family for generations. The cake was often baked around Thanksgiving time then covered with cheesecloth. Each day, a different member of the family will baste the cake with whiskey until it’s devoured.

½ pint whiskey
1 pound pecan halves
1 pound raisins
½ pound butter
1 pound sugar
6 eggs
1 pound flour
1 tsp baking powder
1 tsp nutmeg
8 ounces candied cherries
1 pound dates (optional)

Cover raisins with water overnight. Drain well. Preheat oven to 300°F. In a large mixing bowl, cream butter and sugar together then add eggs. Mix well and set aside. In a separate bowl, combine flour and baking powder. Add flour mixture to creamed ingredients alternately with whiskey, blending thoroughly. Add pecans, raisins, nutmeg, candied cherries and dates. Place batter in a tube pan and bake 4 hours.



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