This classic Kentucky Bourbon Cake is a showstopper dessert that balances the warmth of bourbon with the bright zest of lemon. The batter is incredibly moist, studded with plump, alcohol-infused raisins and crunchy pecans for delightful textural contrast. As the cake bakes, the aroma of vanilla and bourbon fills the kitchen, promising a sophisticated treat. It’s perfect for holiday gatherings, Sunday brunches, or any occasion calling for a comforting yet elegant finish to a meal. The final brush of bourbon glaze adds a glossy sheen and an extra layer of flavor. Serve it warm or at room temperature for the best experience.
Kentucky Bourbon Cake
Description
This classic Kentucky Bourbon Cake is a showstopper dessert that balances the warmth of bourbon with the bright zest of lemon. The batter is incredibly moist, studded with plump, alcohol-infused raisins and crunchy pecans for delightful textural contrast. As the cake bakes, the aroma of vanilla and bourbon fills the kitchen, promising a sophisticated treat. It is perfect for holiday gatherings, Sunday brunches, or any occasion calling for a comforting yet elegant finish to a meal. The final brush of bourbon glaze adds a glossy sheen and an extra layer of flavor. Serve it warm or at room temperature for the best experience.Ingredients
Directions
-
Place raisins in a small bowl and cover with 1/2 cup of bourbon. Let stand for at least 1 hour, or up to 12 hours, to plump and absorb flavor.
-
-
Generously butter and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
-
In a large bowl, beat softened butter and sugar together with an electric mixer on medium speed until light, fluffy, and pale in color, about 3-5 minutes.
-
Add eggs one at a time, beating well after each addition until fully incorporated.
-
In a separate medium bowl, whisk together 3 3/4 cups of the sifted flour, baking powder, baking soda, and salt.
-
In a small cup, combine the reserved bourbon-soaked raisins (do not drain) with lemon zest and lemon juice.
-
Add the dry flour mixture to the butter mixture in three parts, alternating with the bourbon-raisin mixture in two parts, beginning and ending with the flour mixture. Mix until just combined.
-
Toss the remaining 1/4 cup of flour with the chopped pecans to coat them lightly.
-
Gently fold the flour-coated pecans and any remaining raisins into the batter.
-
Pour the batter evenly into the prepared pan.
-
Bake for 1 hour to 1 hour 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
-
Let the cake cool in the pan on a wire rack for 10 minutes.
-
Invert the pan onto the rack and carefully remove the pan.
-
While the cake is still warm, brush the remaining 1/4 cup of bourbon evenly over the top and sides of the cake.
-
Allow the cake to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2277.2kcal
- % Daily Value *
- Total Fat 65.2g101%
- Saturated Fat 15.7g79%
- Cholesterol 265.4mg89%
- Sodium 98045.3mg4086%
- Total Carbohydrate 377.3g126%
- Dietary Fiber 16.7g67%
- Sugars 182.7g
- Protein 41.5g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For long-term storage, wrap the cooled cake in cheesecloth that has been thoroughly moistened with bourbon. Then wrap tightly in plastic wrap or aluminum foil to make it airtight. Store in a cool, dry place. This method keeps the cake moist and enhances the bourbon flavor over time.
For the best texture, allow the butter and sugar creaming process to take its time; a pale, whipped consistency ensures a lighter crumb.
Serve at room temperature. Pair with a cup of strong coffee or tea to complement the rich flavors.
