A gorgeously moist and delicious cake that is perfect for special occasions. Goes especially well with vanilla ice cream or whipped cream. Chock-a-block with currants, pecans and - of course - bourbon!
2 people made this
125g plain flour
350g chopped pecans
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons nutmeg
400g caster sugar
5 egg yolks
5 egg whites
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Combine 125g of the flour with currants and pecans. Set aside.
Mix together the remaining flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake mixture. Pour mixture into prepared tin. Bake in the preheated oven for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.