The Amazing thing about this quick bread it will last more then a few days, wrapped on Foil . The flavor enhances by the day . 

  • ¼ cup bourbon
  • 8 tablespoons unsalted butter, plus more for greasing the pan
  • 1 cup flour, plus more for pan
  • 1 cup sugar
  • 3 large eggs, beaten room temp
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ cup milk room temp
  • ¼ cup molasses
  • ¼ teaspoon baking soda
  • 1 cup raisins , Chilean or golden 
  • 1 cup chopped pecans,almonds or walnuts 
    1. preheat the oven to 300 degrees. Butter and flour an 9 × 5 loaf pan.
    2.  Using a wooden spoon or rubber spatula  cream the butter and sugar until light and fluffy. 
    3. add the beaten eggs, a little at a time.
    4. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then mix in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.
    5. Adapted from “The Southern Heritage Cakes Cookbook ” 
    6. Some changes were made.

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