Kentucky Bourbon Cake

This Kentucky Bourbon Cake is a decadent, old-fashioned dessert that balances the deep warmth of bourbon with the bright zest of lemon. The batter is packed with plump, wine-soaked raisins and crunchy pecans, creating a wonderful contrast in textures with every bite. The cake is incredibly moist, thanks to a generous brushing of bourbon after baking, which also helps it age beautifully over several days. It is the perfect centerpiece for holiday gatherings, Sunday brunches, or simply as a luxurious treat with afternoon coffee. Simple to assemble but sophisticated in flavor, this recipe brings a classic Southern charm to your kitchen table.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 450.0

Dietary: Vegetarian

Description

This Kentucky Bourbon Cake is a decadent, old-fashioned dessert that balances the deep warmth of bourbon with the bright zest of lemon. The batter is packed with plump, wine-soaked raisins and crunchy pecans, creating a wonderful contrast in textures with every bite. The cake is incredibly moist, thanks to a generous brushing of bourbon after baking, which also helps it age beautifully over several days. It is the perfect centerpiece for holiday gatherings, Sunday brunches, or simply as a luxurious treat with afternoon coffee. Simple to assemble but sophisticated in flavor, this recipe brings a classic Southern charm to your kitchen table.

Ingredients

2 cups Raisins
1.5 cups Bourbon
1/2 cup Butter; softened
1.5 cups Sugar
5 large Eggs
4 cups Flour; sifted
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Lemon zest; grated
1 tablespoon Lemon juice
1 cup Pecans; chopped

Directions

1
Place raisins in a bowl and cover with 1 cup of bourbon. Let soak for at least 1 hour, or up to 12 hours.
2
Drain the raisins, reserving both the plumped raisins and the remaining bourbon liquid.
3
Preheat oven to 350F (175C).
4
Butter and flour a 10-inch Bundt cake pan or other tube-cake pan thoroughly.
5
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 15 minutes.
6
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
7
In a separate bowl, sift together 3 3/4 cups of the flour, baking powder, baking soda, and salt.
8
Combine the reserved bourbon liquid with the lemon zest and lemon juice in a small bowl.
9
Add the dry ingredients to the butter mixture alternately with the bourbon-lemon mixture, beginning and ending with the dry ingredients.
10
Toss the drained raisins and chopped pecans with the remaining 1/4 cup of flour.
11
Gently fold the flour-coated raisins and pecans into the batter.
12
Pour batter into the prepared pan and bake for about 1.5 hours, or until a toothpick inserted into the center comes out clean.
13
Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack.
14
Brush the remaining 1/2 cup of bourbon over the cake while it is still warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 450.0kcal

% Daily Value *
Total Fat 18.0g28%
Saturated Fat 6.0g30%
Cholesterol 120.0mg40%
Sodium 250.0mg11%
Total Carbohydrate 65.0g22%
Dietary Fiber 2.0g8%
Sugars 35.0g
Protein 5.0g10%

* 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 foil to make it airtight.

The cake can be served after a day or two but is best allowed to age for several days to allow the flavors to meld and the texture to improve.

If you do not have a Bundt pan, this can be baked in two 9-inch round cake pans, but reduce the baking time to approximately 45-50 minutes.

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Read it online: https://www.chefs-mate.com/recipe/kentucky-bourbon-cake-2/