Story
Tennessee Whiskey Cake
yields 10 1 ½ lb. cakes
1 lb. dark raisins
1 lb. golden raisins
1 lb. dried cherries
1 lb. dried currants
1 qt. Jack Daniels
1 lb. oranges
1 lb. lemons
1 lb. grapefruit
1 ½ lb. granulated sugar
3 cups water, plus more for blanching
1 lb. butter
1 lb. brown sugar
10 eggs, separated
Juice of one lemon
4 ½ cups all purpose flour
1 teaspoon grated nutmeg
1/3 cups sherry
Soak dried fruit in Jack Daniels for 3 days. Strip zest from citrus fruits and blanch 3 times, rinsing well between each blanching. Place blanched citrus in pot with 3 cups water and 1 ½ lbs. sugar and bring to a full, rolling boil. Cook until citrus zest is translucent.
Cream butter with 8 oz. of the brown sugar and whisk the other 8 oz. of brown sugar into the 10 egg yolks. Combine the butter and egg yolk mixtures and beat very, very well. Add one third of the flour and nutmeg with one third of the sherry and mix well. Add the next third of each and mix very well. Add the final third and mix very well. Remove from mixer bowl and fold in drained fruit and zest. Whisk egg whites to firm peaks and fold into the cake batter a little at a time. Scoop into buttered pans (two gray scoops and one blue scoop for the small disposable pans) and bake at 325 for about 10 minutes. Turn pan around and bake until firm in the center. A skewer inserted in the center will come out clean. Allow to cool completely. Unmold and wrap cakes in cheesecloth that is soaked in Vanilla Jack. Check cakes every day, and if they dry out, pour more Vanilla Jack on the cheesecloth. Soak for at least 3 weeks.
Maggie Davidson, Pastry Chef yields 10 1 ½ lb. cakes
1 lb. dark raisins
1 lb. golden raisins
1 lb. dried cherries
1 lb. dried currants
1 qt. Jack Daniels
1 lb. oranges
1 lb. lemons
1 lb. grapefruit
1 ½ lb. granulated sugar
3 cups water, plus more for blanching
1 lb. butter
1 lb. brown sugar
10 eggs, separated
Juice of one lemon
4 ½ cups all purpose flour
1 teaspoon grated nutmeg
1/3 cups sherry
Soak dried fruit in Jack Daniels for 3 days. Strip zest from citrus fruits and blanch 3 times, rinsing well between each blanching. Place blanched citrus in pot with 3 cups water and 1 ½ lbs. sugar and bring to a full, rolling boil. Cook until citrus zest is translucent.
Cream butter with 8 oz. of the brown sugar and whisk the other 8 oz. of brown sugar into the 10 egg yolks. Combine the butter and egg yolk mixtures and beat very, very well. Add one third of the flour and nutmeg with one third of the sherry and mix well. Add the next third of each and mix very well. Add the final third and mix very well. Remove from mixer bowl and fold in drained fruit and zest. Whisk egg whites to firm peaks and fold into the cake batter a little at a time. Scoop into buttered pans (two gray scoops and one blue scoop for the small disposable pans) and bake at 325 for about 10 minutes. Turn pan around and bake until firm in the center. A skewer inserted in the center will come out clean. Allow to cool completely. Unmold and wrap cakes in cheesecloth that is soaked in Vanilla Jack. Check cakes every day, and if they dry out, pour more Vanilla Jack on the cheesecloth. Soak for at least 3 weeks.
Maggie Davidson, Pastry Chef
1 lb. dark raisins
1 lb. golden raisins
1 lb. dried cherries
1 lb. dried currants
1 qt. Jack Daniels
1 lb. oranges
1 lb. lemons
1 lb. grapefruit
1 ½ lb. granulated sugar
3 cups water, plus more for blanching
1 lb. butter
1 lb. brown sugar
10 eggs, separated
Juice of one lemon
4 ½ cups all purpose flour
1 teaspoon grated nutmeg
1/3 cups sherry
Soak dried fruit in Jack Daniels for 3 days. Strip zest from citrus fruits and blanch 3 times, rinsing well between each blanching. Place blanched citrus in pot with 3 cups water and 1 ½ lbs. sugar and bring to a full, rolling boil. Cook until citrus zest is translucent.
Cream butter with 8 oz. of the brown sugar and whisk the other 8 oz. of brown sugar into the 10 egg yolks. Combine the butter and egg yolk mixtures and beat very, very well. Add one third of the flour and nutmeg with one third of the sherry and mix well. Add the next third of each and mix very well. Add the final third and mix very well. Remove from mixer bowl and fold in drained fruit and zest. Whisk egg whites to firm peaks and fold into the cake batter a little at a time. Scoop into buttered pans (two gray scoops and one blue scoop for the small disposable pans) and bake at 325 for about 10 minutes. Turn pan around and bake until firm in the center. A skewer inserted in the center will come out clean. Allow to cool completely. Unmold and wrap cakes in cheesecloth that is soaked in Vanilla Jack. Check cakes every day, and if they dry out, pour more Vanilla Jack on the cheesecloth. Soak for at least 3 weeks.
Maggie Davidson, Pastry Chef yields 10 1 ½ lb. cakes
1 lb. dark raisins
1 lb. golden raisins
1 lb. dried cherries
1 lb. dried currants
1 qt. Jack Daniels
1 lb. oranges
1 lb. lemons
1 lb. grapefruit
1 ½ lb. granulated sugar
3 cups water, plus more for blanching
1 lb. butter
1 lb. brown sugar
10 eggs, separated
Juice of one lemon
4 ½ cups all purpose flour
1 teaspoon grated nutmeg
1/3 cups sherry
Soak dried fruit in Jack Daniels for 3 days. Strip zest from citrus fruits and blanch 3 times, rinsing well between each blanching. Place blanched citrus in pot with 3 cups water and 1 ½ lbs. sugar and bring to a full, rolling boil. Cook until citrus zest is translucent.
Cream butter with 8 oz. of the brown sugar and whisk the other 8 oz. of brown sugar into the 10 egg yolks. Combine the butter and egg yolk mixtures and beat very, very well. Add one third of the flour and nutmeg with one third of the sherry and mix well. Add the next third of each and mix very well. Add the final third and mix very well. Remove from mixer bowl and fold in drained fruit and zest. Whisk egg whites to firm peaks and fold into the cake batter a little at a time. Scoop into buttered pans (two gray scoops and one blue scoop for the small disposable pans) and bake at 325 for about 10 minutes. Turn pan around and bake until firm in the center. A skewer inserted in the center will come out clean. Allow to cool completely. Unmold and wrap cakes in cheesecloth that is soaked in Vanilla Jack. Check cakes every day, and if they dry out, pour more Vanilla Jack on the cheesecloth. Soak for at least 3 weeks.
Maggie Davidson, Pastry Chef