Holiday Whiskey Cake

Family holiday loaf cake, made with Crown Royal purchased by the creator's father.

Ingredients

• 1 stick butter
• 1/2 cup sugar
• 1/8 teaspoon grated nutmeg
• 1 cup sweet port wine
• 1 1/2 cups dried mixed fruit
• 1 cup Crown Royal whisky
• 3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon mace
• 1/4 cup brandy
• 6 eggs, separated

Directions

1. Cream butter and sugar until smooth.
2. Mix in egg yolks.
3. Mix flour, baking powder and spices, then stir into butter mixture.
4. Combine port wine and brandy with dried fruit, then mix this into the cake batter. From here the original notes refer to the combined cake batter as the wine mix.
5. Whip egg whites until soft peaks form.
6. Mix one quarter of the whites into the batter to lighten it.
7. Carefully fold in remaining whites.
8. Divide between two loaf pans; bake at 325 degrees F for about an hour.
9. Cool, then pour 1/2 cup Crown Royal over each loaf. Cover with foil and let sit for one day before serving.

Kitchen history

A successful holiday-only cake in the creator's family. Her father bought the Crown Royal. The sweet port wine was not Holland House cooking wine. The cake contains alcohol added after baking.