Kentucky Bourbon Cake/Whiskey Cake
INGREDIENTS
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5 cups seedless dark raisins (24 ounces/680 grams)
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1 cup candied pineapple or citron (5.25 ounces/150 grams)
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2 cups good quality bourbon or Tennessee whiskey (do not use a blend) (16 ounces/450 grams)
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4 cups coarsely chopped pecans (16 ounces/500 grams)
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1/2 cup all-purpose flour, sifted (2 ounces/60 grams)
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4 cups all-purpose flour (17 ounces/480 grams)
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2 tsp freshly grated nutmeg (1 whole nutmeg) (or 2 teaspoons ground cinnamon, 1 teaspoon grated nutmeg, and 1 teaspoon ground cloves)
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1 tsp double-acting baking powder
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1/4 tsp salt
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1 1/2 cups unsalted butter, softened (65 to 67°F) (3 sticks/12 ounces/340 grams)
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2 cups granulated sugar (14 ounces/400 grams)
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1 cup packed light brown sugar (7.5 ounces/210 grams)
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6 large egg yolks (7 tablespoons/4 ounces/115 grams)
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2 tsp vanilla extract
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6 tbsp grated orange zest (optional)
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6 large egg whites ( 3/4 cup/6 ounces/180 grams)
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One 10-inch tube cake, two 9-inch rounds, or four 9- by 5-inch loaves, large mixing bowls, sifter, hand mixer, roasting pan or large baking pan,
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