Hootenholler Whiskey Quick Bread
(from The I Hate to Cook Book, by Peg Bracken)
- ¼ cup bourbon, plus more for you
- 8 tablespoons unsalted butter, plus more for greasing the pan
- 1 cup flour, plus more for dusting
- 1 cup sugar
- 3 large eggs, beaten
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon grated nutmeg
- ¼ cup milk
- ¼ cup molasses
- ¼ teaspoon baking soda
- 1 cup raisins
- 1 cup chopped pecans or walnuts.
1. First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.
2. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat 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. Makes 1 loaf.
NOTE: Whiskey cake keeps practically forever, wrapped in aluminum foil, in your refrigerator. It gets better and better too, if you buck it up once in a while by using an eyedropper to add a little more whiskey.
CLARE’S NOTE: Because I like the language of the recipe, I copied it verbatim. However, I decided to make this at the very last minute and made a few variations to the recipe – some by choice, some due to lack of ingredients. Instead of bourbon, I used rye; instead of molasses, I used honey; instead of regular sugar; I used demarara sugar; instead of raisins, I used dried black currants; I left out the nuts altogether.