There are a handful of recipes that my mom has used since my childhood. I’m going to post a few of them here primarily for my own reference, so they’re not lost on scraps of paper or in random e-mails. This may be my favorite because, as a child, it was the palatable way for this little kid to get a lil’ nip o’ booze on Christmas morning before opening presents.
From The I Hate to Cook Book (on Amazon, Facebook)
By Peg Bracken
Ingredients
| ½ cup butter | ¼ cup molasses |
| 1 cup sugar | ¼ teaspoon soda |
| 3 beaten eggs | 1 pound seedless raisins |
| 1 cup flour | 2 cups chopped pecans |
| ½ teaspoon baking powder | ¼ teaspoon salt |
| ½ teaspoon nutmeg | ¼ cup bourbon whiskey |
| ¼ cup milk |
Hooten Holler Whiskey Cake
Preparation
First, take the whiskey out of the cupboard and have a small snort for medicinal purposes. Now, cream the butter with the sugar and add the beaten eggs. Mix together the flour, baking powder, salt and nutmeg, and add that to the butter mixture. Then add the milk. Now put the soda into the molasses and mix it up and add that. Then add the raisins, nuts and whiskey. Pour it into a greased and floured loaf pan and bake it at 300 degrees for 2 hours.
Your whiskey cake keeps practically forever, wrapped in aluminum foil in your refrigerator. It gets better and better, too, if you buck it up once in a while by stabbing it with an ice pick and injecting a little more whisky with an eye dropper.
Enjoy!!!!
