i need a cake recipe "KENTUCK SCOTCH BOURBON CAKE" or where i can find it.?

Question

the recipe mIght be in a book called " PRESIDENT'S WIVES FAVORITE RECIPES" . OR IF SOMEONE HAS THIS CAKE RECIPE I'D BE VERY GRATEFUL. BY THE WAY THE PARTICULAR RECIPE THAT I'M LOOKING FOR TAKES 8 OR 10 EGGS. AND HAS A HOMEMADE CARAMEL FILLING.IT'S VERY RICH WITH A CUP OF BOURBON IN IT.

Answer 1

go here you are going to love it!!

allrecipes.com

Answer 2

This is all I could find, sorry.

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Kentucky Bourbon Cake


Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
2 cups Raisins
1/2 cup Bourbon
1/4 cup Butter, softened
1 1/2 cups Sugar
5 Eggs
4 cups Flour, sifted
2 teaspoons Baking powder
1 teaspoon Baking soda
1 pinch Salt
1 teaspoon Lemon zest, grated
1 tablespoon Lemon juice
1 cup Pecans, chopped


Directions:
Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 11/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic or foil so that it is airtight.

Answer 3

The following is a very rich cake, though not perhaps as rich as the one you describe! BTW, I have never seen a recipe that names bourbon AND scotch in the title.

Best of luck!

KENTUCKY BOURBON CAKE
Ingredients

* 2 c Raisins
* 1 pn Salt
* ½ c Bourbon
* 1 ts Lemon zest; grated
* 1 ½ c Sugar
* 1 tb Lemon juice
* ¼ c Butter; softened
* 1 c Pecans; chopped
* 5 Eggs
* 4 c Flour; sifted
* 2 ts Baking powder
* 1 ts Baking soda



Recipe Info
Category : Cake
Rating : 5
Contributor : n/a
Print Recipe

Directions

Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350 degrees. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 ¾ cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternately with the bourbon mixture. Toss the remaining ¼ cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 11/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turning out onto a rack. Brush the remaining ½ cup of bourbon over the cake while it is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic or foil so that it is airtight. The cake may be served after a day or two but is better if allowed to age.

Answer 4

Kentucky bourbon cake Recipe


Yield: 2 Servings

1 lb Butter
3 c All-purpose flour
9 Eggs; separated
2 Jars Red glace cherries; 8 o
-finely chopped
4 c Chopped pecans
2/3 ts Mace
3 c Sugar
1/3 c Bourbon

Grease and flour two loaf pans 9 x 5 x 3. In a large mixing bowl
thoroughly beat the butter with 2 cups of the sugar and the mace until
light and fluffy. Gradually beat in the egg yolks, stir in 2 3/4 cups of
the flour alternately with bourbon. Sprinkle remaining 1/4 cup flour over
cherries and toss. Stir into cake batter along with pecans. Beat egg whites
until soft peaks form; gradually beat in remaining 1 cup sugar, continue
beating until very stiff. Fold into cake batter and turn into pans. Bake
350 for 1 1/4 to 1 1/2 hours or until cake tester comes out clean. Turn out
on wire rack. Turn right side up. Cool well. Wet a cheesecloth in bourbon
and wrap around the cake and store in a cool place. Will keep for 1 month

Answer 5

Link

Answer 6

Loveee that song :) I've had a pretty bad day today. Im thinking im gonna go home and have a beer well more than one quite a few as i have some spare money this week listen to some music always cheers me up too if i had a really rough day i have this cocktail i made up one day when i was bored and ecided to raid the spirit cubord (i dont know if someone else already done it but oh well im taking credit) In a half pint glass 2 shots of quantro on the bottom (orange liquor) 2 shots of Tia Maria (coffee liquor) - but make sure it ends up on top and doesn't curdle, do this by pouring it on the back of a tea-spoon 3 shots of baileys (irish cream liquor) - again layered so it doesnt curdle Then just down it, really cheers you up, im not sure if your a man or a woman but anyway a real man would down it, a woman would take sips :( But yeah try it if you have those ingredients haha (it goes well with some progressive metal/rock, tool, porcupine tree etc) Edit: Why are you in Korea, Do you work for the US government haha or do you actually live there? Just wondering

Answer 7

KENTUCKY BOURBON CAKE

2 c. sugar
1 1/2 c. butter, softened
6 eggs
1/2 c. molasses
4 c. all purpose flour
2 1/2 tsp. baking powder
2 tsp. ground nutmeg
1 (15 oz.) box raisins
1 c. chopped candied pineapple
1 c. chopped candied cherries
1 c. orange marmalade
2 lbs. chopped pecans (about 8 cups)
1 c. bourbon

Cream sugar and butter until light and fluffy; add eggs one at a time beating well after each addition. Add molasses and mix well. Combine flour, baking powder and nutmeg; set aside. Combine fruits, marmalade and pecans in a large bowl; add 1 cup flour mixture and toss to coat fruit. Add remainder of flour mixture to creamed mixture alternately with bourbon; mix well. Stir in fruit and nuts. Grease a 10 inch tube pan or two 9 x 5 x 3 inch loaf pans; line with greased heavy brown paper. Spoon batter into pan and cover with greased brown paper. Bake at 250 degrees for 2 1/2 to 3 hours or until done. Do not overcook. Cool completely. Wrap cake in a cloth that has been soaked in bourbon. Place in a container and seal.

Answer 8

INGREDIENTS:
2 cups bourbon
8 ounces golden raisins
16 ounces red candied cherries, halved
3/4 pound butter
2 cups white sugar
6 egg yolks
6 egg whites
2 cups packed brown sugar
2 teaspoons ground nutmeg
1 teaspoon baking powder
5 cups all-purpose flour
1 pound chopped pecans
1 cup bourbon

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
In a very large bowl, combine the two sugar mixtures and blend well.
Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
Add soaked fruit and fold in. Add nuts and fold in.
In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

Answer 9

If you meant Kentucky Bourbon Cake, follow the link below.

Answer 10

i have been thru google and hit practicaly every link, the only recipes for "kentucky scotch buorbon cake", are the same ones that are already posted.
nothing stating with caramel filling, they all seem to be like the "fruit cake" type.

Answer 11

Type in recipes. Then Kentucky schotch bourbon cake.
You should get a list of them