1 cup salted butter or unsalted butter
2 cups granulated sugar
6 medium eggs
4 cups sifted all-purpose flour
1 cup bourbon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 lb finely chopped pecans
7 1/4 ounces pitted dates, chopped
3 tablespoons coconut
Preheat oven to 250 degrees. Butter and flour an angel food pan or bundt pan. Cream butter and sugar. Add eggs one at a time, mixing well after each egg.
Mix flour, baking powder and nutmeg together, reserving 1/4 cup flour to dredge the nuts.
Add the flour mixture alternately with the bourbon, almond and vanilla.
Fold the the nuts, dates and coconut into cake batter.
Pour this mixture into the prepared cake pan.
Cover the cake with foil for the first few hours of the baking period, removing the foil at your discretion depending on how brown you want it to become. You can place a pan of water in the oven to prevent cracking.
Bake the cake for six (yes six!) hours. If one cup of bourbon isn’t enough, you might want to sprinkle some more on top of the finished cake before it cools.