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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bourbon Nut Cake

Date Added: January 04, 2014


4 Cups Flour 4 Cups Sifted flour (up to 2)
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
4 Teaspoons Ground Nutmeg 4 Teaspoons Ground nutmeg (optional)
1 Cup Butter 1 Cup Butter or margarine
2 Cups Sugar 2 Cups Sugar confectioner'
6 Unit Eggs 6 Unit Eggs large
4 Ounces Bourbon 4 Ounces Bourbon about
4 Cups Pecans 4 Cups Coarsely chopped pecans
1 Pound Raisin 1 Pound Dark raisins (optional)
1/2 Pound Candied Cherry 1/2 Pound Candied cherries sliced or chopped
1 Unit Confectionery Sugar 1 Unit Confectionery Sugar (optional)
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1. Sift flour with baking powder and nutmeg.

2. Cream butter well, then gradually add sugar and continue to cream until fluffy.

3. Beat in eggs, one at a time. Add sifted dry ingredients alternately with bourbon.

4. Stir in nuts, raisins and cherries. Turn batter into well-greased 10-inch tube pan lined on bottom with waxed paper.

5. Bake at 300F 2 hours, or until cake tester inserted near center comes out clean.

6. If top of cake begins to brown before it is done, cover loosely with foil.

7. Remove cake from oven and let stand 10 to 15 minutes, then turn out onto rack to cool completely.

8. When cool, sprinkle with additional bourbon and wrap.

9. Use more bourbon if fragrant cake is desired.

10. Let cake mellow 1 week or longer for best flavor.

11. Sift powdered sugar over top before slicing.

Comments on Bourbon Nut Cake Recipe:

Posted by a Visitor - March 26, 2012
This my Bourbon Nut Cake i have been makeing this cake for years. Love it.
Posted by a Visitor - March 12, 2012
This cake is sooooo good!! Our family and friends loved it!! I let the cake mellow for 2 weeks, adding more bourbon every 3 or 4 days. The cake is pretty too.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Cherry, Natural Sweeteners, Alcohol, Fructose Malabsorption, Pecan allergies.
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