---------- Recipe via Meal-Master (tm) v8.02 
   
       Title: Homestead Bourbon Cake (The Homestead/bath County,va 
  Categories: Cakes, Marie 
       Yield: 12 servings 
   
   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. 
   
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