Bourbon Nut Cake
Submitted by scarlett
Old-fashioned bourbon nut cake loaded with pecans, raisins, and candied cherries, baked low and slow in a tube pan. Mellows for a week and tastes even better with time.
YIELD
12 servingsPREP
1 hrsCOOK
2 hrsREADY
3 hrsThis is the kind of cake your grandmother wrapped in cheesecloth and tucked away in a tin, sneaking it splashes of bourbon every few days until it reached peak glory.
A buttery, nutmeg-scented batter gets packed with four cups of pecans, a full pound of raisins, and candied cherries before baking low and slow in a tube pan.
The bourbon goes in twice: once in the batter, and again sprinkled over the cooled cake before wrapping.
Let it mellow for at least a week. The flavors deepen, the crumb gets more tender, and each slice becomes more fragrant than the last.
Pro Tips
- Toss the raisins and cherries in a tablespoon of flour before adding to the batter so they don’t sink to the bottom
- Cover the top loosely with foil if it starts browning before the cake is done
- Wrap tightly and store at room temperature; this cake keeps for weeks and improves the whole time
- For extra bourbon punch, brush the cake with more whiskey every couple of days while it mellows
Ingredients
Directions
Sift flour with baking powder and nutmeg.
Cream butter well, then gradually add sugar and continue to cream until fluffy.
Beat in eggs, one at a time.
Add sifted dry ingredients alternately with bourbon.
Stir in nuts, raisins and cherries.
Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper.
Bake at 300F 2 hours, or until cake tester inserted near center comes out clean.
If top of cake begins to brown before it is done, cover loosely with foil.
Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely.
When cool, sprinkle with additional bourbon and wrap.
Use more bourbon if fragrant cake is desired.
Let cake mellow 1 week or longer for best flavor.
Sift powdered sugar over top before slicing.
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