1 1/2 c Flour
3/4 c Hazelnuts, ground
1/4 ts Cinnamon
5 x Eggs, room temperature
1 c Sugar
1/8 ts Salt
1/2 ts Vanilla
3/4 c Bourbon
2/3 c Raisins
2/3 c Pecan pieces
1 c Butter
2 c Powdered sugar
1/4 c Milk
Soak the pecans and raisins overnight in the bourbon.
Butter and flour a 9 inch springform pan.
Stir together the flour, hazelnuts and cinnamon in a small mixing bowl
Preheat the oven to 375^.
Combine the eggs, sugar, salt and vanilla. Beat at medium until the egg
triples in volume (about 10 minutes). Using a rubber scraper, gently fold
the flour mixture into the egg mixture. Pour into prepared pan.
Bake for 20 minutes on the middle level of the oven. Bake until top
springs back when lightly touched. Begin checking if done after 15 minutes
Cool in the pan for 2 minutes. Turn onto a rack and cool. FROSTING Whip
butter until a light color. Add the powdered sugar, 1/4 c at a time. Mix
well after each addition. Scrape the bowl down. Beat on medium until
light and fluffy.
Warm milk and add little by little to butter and powdered sugar. Beat on
low.
Add bourbon, pecans, raisins and mix on low for a few seconds. Finish
blending by hand.
Cut the cake into 3 even layers.
Spread some of the frosting on each layer top. Put layers back together.
Frost the sides of the cake with the remaining frosting.
Refrigerate for at least 2 hours before serving.
Yields
12 Servings
