Kentucky Bourbon Cake Recipe - Allrecipes.com
Kentucky Bourbon Cake Recipe

Kentucky Bourbon Cake

Recipe by  

"Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
  2. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
  3. In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
  4. In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
  5. In a very large bowl, combine the two sugar mixtures and blend well.
  6. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
  7. Add soaked fruit and fold in. Add nuts and fold in.
  8. In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
  9. Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
  10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2003

OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol, but I still gave it a 5 star rating because it deserves it. Thank you so much, Holly, for sharing this recipe. It will be a part of every Christmas from now on.

 
Most Helpful Critical Review
Dec 22, 2009

This recipe was a huge waste of money for me. I did everything right to the letter, bought an expensive bundt pan, and ended up with a tasteless, dry, fruitless brick that we threw out. Just awful.

 

19 Ratings

Oct 18, 2003

The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs more fruit. The taste is wonderful and for a first time fruit cake this is a good start.

 
Oct 18, 2003

I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite.

 
Oct 12, 2011

Delicious!! Everyone raved about it!! A must try!! I will be making this every holiday!!

 
Dec 28, 2010

This is a very moist fruit cake. A dear friend of my late mother gave mom this cake recipe. So that kids can enjoy the cake with the adults, use grape juice, cranberry juice for a dark fruit cake, or light grape juice or apple juice for a light fruit cake. Reduce the 1lb of chopped pecans to 1.5 -2 cups chopped pecans. use more candied fruit, (fruitcake mix,, pineapple, cherries) and soak it in 3 cups fruit juice instead of 2 cups juice. also reduce both sugars to 1.5 cups each====4 cups sugar makes the cake toooooo sweet. Also, if you don't have a 10inch cake pan (bunt is ttoooooo small for this cake) for this cake, use 2 10 inch bunt cake pans or 2-3 loaf cake pan. the 10 in tube cake pans are very hard to find unless you go to a specialty shop or mail order

 
Dec 28, 2010

This recipe is nearly the same as one my mother made every year...more than 50 yrs ago. Her cake was virtually nuts, currants or raisins with batter to hold it all together. She used cheese cloth and stored the cake in a large pan. Every few days she'd sprinkle bourbon on the cake and onto a quartered apple that rested at the bottom of the cake in the center hole. after replacing the cheesecloth she sprinkled bourbon again over the whole thing and resealed the pan. It rested in the laundry room which wasn't heated. Please use a pan or kettle that can be securely closed up and the cake will be moist and delicious and yes, dense with nuts, raisins and good bourbon flavor. She always served the thin slices with a homemade hard sauce..it was great, but not necessary.

 
Dec 16, 2006

This recipe is a very fond memory of my childhood growing up in Dallas. As a child, this cake was one of the things that got me excited about the holidays! My mom lost the recipe a few years ago & to my delight, I found it here. I highly recommend it!!! The cherries & raisons soaked in bourbon are the BEST!

 

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Nutrition

  • Calories
  • 1077 kcal
  • 54%
  • Carbohydrates
  • 131.4 g
  • 42%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 45.6 g
  • 70%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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