Bourbon and Black Walnut Cake
-- from Come Into the Kitchen, by Mary and Vincent Price
2 cups white sugar
2 1/4 cups brown sugar, firmly packed
1 1/2 cups butter
6 eggs
5 1/2 cups flour, sifted
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 pint 100-proof bourbon whiskey
1 pound black walnut meats
Mix the white and brown sugar until free from lumps. Cream the butter in a large mixing bowl and add half the sugar mixture. Cream thoroughly. Then cream some more. This will govern the texture of your cake. In a separate bowl beat the eggs until light and fluffy, and add the remaining sugar. Stir into the butter mixture. Sift the flour, salts, and nutmeg and add to the batter, alternating with the whiskey, beginning and ending with the flour. Add the walnut meats, but do not bother to fold; a little extra beating will tend to bruise the walnuts, releasing oil and flavor into he cake. Pour into a well-greased and floured 10 inch tube pan, or if you prefer smaller cakes, into a4 small loaf pans. Bake in 300 degree F oven for 1 1/2 to 2 hours for the large cake or 1 1/4 hours for the smaller ones, or until the cake shrinks slightly from the sides of the pan. Remove from the oven and allow to stand for 15 minutes, then turn out on a cake rack. When completely cool, wrap in foil and store in the refrigerator. Do not freeze. The crust of this cake will be rather hard and dry, the inside should have a moist texture.
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