Pecan-cherry cake from The New York Times Heritage Cook Book (page 276) by Jean Hewitt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let cherries and raisins soak in bourbon overnight before preparing cake and baking for 3.5-4 hours. Wrap cooled cake in bourbon-soaked cheesecloth and store for at least 48 hours before serving.

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