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Bourbon Pecan Cake

By: sal  
"Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 138 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch pan
 

Ingredients

  • 1 cup all-purpose flour
  • 2 cups currants
  • 3 cups chopped pecans
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons nutmeg
  • 1 cup butter
  • 2 cups white sugar
  • 5 egg yolks
  • 1 cup bourbon
  • 5 egg whites

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
  2. Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
  3. In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 550 | Total Fat: 29.4g | Cholesterol: 95mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2003 by JBOULTS 
It was more moist than I thought it would be. Nut lovers wouldn't like this recipe...sure can... MORE

 
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