Hoot n' Holler Whiskey Cake

I first made this delicious loaf cake for Josh's graduation party several years ago. It was my most requested recipe that night. (I thought it was a keeper too, but hey, I'm a fan of fruitcake.) The original recipe came from the Atlanta Journal Constitution but I've adapted it a bit and I think it's better than ever! Easy to make (you can double the recipe if you need an extra loaf), moist, and this yummy cake stores and freezes well. Be sure to make it a few days ahead of time for the best flavor.

Hoot n' Holler Whiskey Cake

Makes 1 large loaf or 2 small loaves

Preheat oven to 300 degrees

1 stick butter
1C granulated sugar
3 eggs
1/4 C buttermilk or regular milk
1/4 C molasses
1 C flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t nutmeg (preferably fresh grated)
1/2 C chopped dried figs
1/2 C raisins
2 1/2 C chopped pecans
1/4 C bourbon whiskey

Line 9x5" loaf pan (or two smaller pans) with parchment (or waxed) paper. Butter inside of paper.

Beat butter and sugar until creamy -- about 3 to 5 minutes. Add eggs, one at a time, mixing after each addition. Add milk and molasses and mix until blended. Add flour, baking powder, baking soda, salt and nutmeg and mix until just blended. Stir in figs, raisins, pecans and bourbon.

Pour into prepared pan and bake large loaf for 1 hour 20 minutes, 2 smaller loaves for 45 - 60 minutes -- 300 degrees. Insert a skewer in the center to test for doneness. (If top is getting dark and cake isn't done, tent lightly with aluminum foil.)

Place on rack to cool before removing from pan. When cool, carefully peel back parchment paper and store tightly wrapped in aluminum foil. You can wrap in cheesecloth or a sturdy paper towel soaked in bourbon for added flavor and moistness. Keeps very well in or out of the refrigerator, and it can also be frozen.

Sprinkle with confectioner's sugar before serving if desired.