In article et>,
Dave Bell > wrote:

> That does sound like a good idea! Do you have a recommended recipe?

Certainly!

RECIPE: Whiskey cake
INGREDIENTS:
2 cups raisins
2 cups walnuts, coarsely chopped
2-1/2 cup all-purpose flour
2 teasp ground cinnamon
1 teasp baking powder
1/4 teasp baking soda
1/4 teasp salt
1-2/3 cup light brown sugar, firmly packed
3/4 cup butter, room temperature
4 lrg egg whites
1 lrg egg
1/2 cup whiskey

METHOD:
Lightly grease a 9"x9"x2" baking pan. To keep cake from overbrowning,
line pan with parchment paper; lightly grease paper. In a small bowl,
pour just enough boiling water over the raisins to cover. Let stand for
30 minutes or until the water cools to room temperature; drain well. In
a medium size bowl, toss drained raisins and walnuts with 1/2 cup of the
flour.

Preheat oven to 325 F. In another medium-size bowl, stir together the
remaining 2 cups of flour, the cinnamon, baking powder, baking soda, and
salt. In a large bowl, with an electric mixer on medium, cream the brown
sugar and butter until light and fluffy, scraping sides of bowl often.
Add the egg whites and beat well. Add the egg and beat well. Using a
wooden spoon, stir in one-third of the flour mixture, then half of the
whiskey. Repeat, then stir in the remaining flour mixture. Fold in the
raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake about
55 minutes or until a toothpick inserted into the center comes out
clean. Place the pan upright on a wire rack for 20 minutes. Using a
narrow metal spatula, loosen sides of cake from the pan, then invert the
cake onto the rack. Cool completely.

Note: I keep thinking to cover the raisins with hot grape juice instead
of the boiling water, to reduce flavor loss. I don't think it's an
issue... just fiddling.

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