Pecan Bourbon Cake
Ingredients
- 1 pound butter
- 2 cups sugar
- 6 eggs, separated
- 1 cup bourbon plus additional for soaking
- 1 pound pecans, chopped
- 1 1/2 pound white raisins
- 5 cups flour
- 1 tsp baking powder
- 1 tsp vanilla
Step-by-Step Instructions
- In a large bowl, cream the butter and sugar; add the slightly beaten eggs yolks. Add the bourbon gradually mixing well.
- In a separate bowl, mix the pecans and raisins with 1 cup flour and set aside.
- Sift the remaining flour with the baking powder and add gradually to the creamed mixture. Add the vanilla.
- Pour the batter over the raisins and pecans; mix well.
- Beat egg whites until stiff and fold into the mixture.
- Pour into one large or two medium tube pans that have been lined with parchment paper.
- Bake at 250 degrees for three hours. Cool cake in the pan for at least an hour; pour a small amount of bourbon over the warm cake.
- Keep the cake for 2 weeks before serving and soak occasionally with one jigger of bourbon.
Common Problems and Solutions
Q: Why does my cake need to rest for two weeks?
A: The resting period allows the bourbon to fully penetrate and mellow throughout the cake, creating a smooth, integrated flavor rather than a harsh alcohol taste. The soaking process also keeps the cake moist and develops complexity similar to aged fruitcakes.
Q: Can I use the cake earlier than two weeks?
A: You can, but the flavors won't be as developed and the bourbon may taste more harsh. For best results, be patient and let it rest the full two weeks, soaking it with a jigger of bourbon every few days.
Q: How do I store the cake during the two-week period?
A: Wrap the cake tightly in cheesecloth or parchment paper, then store in an airtight container at room temperature. Unwrap it every few days to add more bourbon, then rewrap.
Tips and Techniques
Line your tube pans carefully with parchment paper to prevent sticking after the long bake time. The low temperature (250°F) is intentional—it ensures the cake bakes evenly without drying out or burning during the 3-hour bake. Use good quality bourbon since it’s a primary flavor component; you’ll taste the difference.
Ingredient Substitutions
- white raisins: golden raisins or a mix of dried fruits (cranberries, cherries, apricots)
- bourbon: dark rum or brandy
- pecans: walnuts or mixed nuts
Equipment Needed
- Tube pan (one large or two medium)
- Parchment paper for lining pans
- Electric mixer for creaming butter and beating egg whites
- Large mixing bowls
- Sifter
- Cheesecloth or parchment for wrapping during aging
- Airtight container for storage
Historical Context
Bourbon-soaked cakes have been a Southern holiday tradition for generations, similar to fruitcakes that were aged with rum or brandy. The long aging process was practical before refrigeration and created a special-occasion dessert that improved with time.
