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Kentucky Bourbon Cake

Kentucky Bourbon Cake

Holly

Holly

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 {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1077 kcal
  • 54%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 131.4g
  • 42%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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

sweetbyte
13

sweetbyte

10/18/2003

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.

GATROCKS
13

GATROCKS

10/18/2003

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.

LJ8677
10

LJ8677

10/18/2003

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.

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