This Kentucky Bourbon Cake is a decadent, moist dessert that captures the essence of Southern hospitality. The batter is enriched with softened butter and eggs, creating a tender crumb, while chopped pecans add a delightful crunch. The star of the show is the bourbon: used to plump the raisins and brushed generously over the warm cake, imparting a sophisticated, warm spice note. The addition of lemon zest and juice brightens the heavy flavors, preventing the cake from becoming too cloying. Perfect for holiday gatherings, Christmas celebrations, or as a special treat for bourbon enthusiasts, this cake improves with age. It is a show-stopping centerpiece that balances sweetness with the robust character of Kentucky bourbon.
Kentucky Bourbon Cake
Description
This Kentucky Bourbon Cake is a decadent, moist dessert that captures the essence of Southern hospitality. The batter is enriched with softened butter and eggs, creating a tender crumb, while chopped pecans add a delightful crunch. The star of the show is the bourbon: used to plump the raisins and brushed generously over the warm cake, imparting a sophisticated, warm spice note. The addition of lemon zest and juice brightens the heavy flavors, preventing the cake from becoming too cloying. Perfect for holiday gatherings, Christmas celebrations, or as a special treat for bourbon enthusiasts, this cake improves with age. It is a show-stopping centerpiece that balances sweetness with the robust character of Kentucky bourbon.Ingredients
Directions
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Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours.
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Drain the raisins, reserving both the plumped raisins and the bourbon-soaking liquid.
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Preheat oven to 350 degrees Fahrenheit (177C).
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Butter and flour a 10-inch Bundt cake pan or other tube-cake pan thoroughly.
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Beat together the softened butter and sugar until light and fluffy, about 15 minutes.
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Beat in the eggs one at a time, beating well after each addition.
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In a separate bowl, sift together 3 3/4 cups of the flour, baking powder, baking soda, and salt.
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Combine the reserved bourbon-soaking liquid with the lemon zest and lemon juice.
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Add the dry ingredients to the butter mixture alternately with the bourbon-lemon mixture, beginning and ending with the dry ingredients.
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Toss the drained raisins and chopped pecans with the remaining 1/4 cup of flour.
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Gently fold the flour-coated raisins and pecans into the batter.
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Pour the batter into the prepared pan and bake for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan for about 10 minutes before turning it out onto a wire rack.
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Brush the remaining 1/2 cup of bourbon over the cake while it is still somewhat warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2277.2kcal
- % Daily Value *
- Total Fat 65.2g101%
- Saturated Fat 15.7g79%
- Cholesterol 265.4mg89%
- Sodium 185mg8%
- 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.
