Pecan Bourbon Cake

  • Yield : 20-25
  • Servings : 20-25
  • Prep Time : 30m
  • Cook Time : 3:0 h
  • Ready In : 3:30 h
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This cake needs to be kept two weeks before serving to allow the melding of the bourbon and cake. The flavor is reminiscent of Christmas bourbon cookies with a little more punch.


  • 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 1

In a large bowl, cream the butter and sugar; add the slightly beaten eggs yolks. Add the bourbon gradually mixing well.

Step 2

In a separate bowl, mix the pecans and raisins with 1 cup flour and set aside.

Step 3

Sift the remaining flour with the baking powder and add gradually to the creamed mixture. Add the vanilla.

Step 4

Pour the batter over the raisins and pecans; mix well.

Step 5

Beat egg whites until stiff and fold into the mixture.

Step 6

Pour into one large or two medium tube pans that have been lined with parchment paper.

Step 7

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.

Step 8

Keep the cake for 2 weeks before serving and soak occasionally with one jigger of bourbon.


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Kaplan, Louisiana Louisiana
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