Bourbon Cake - Kraft Recipes Top
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Bourbon Cake

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Make It

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  • Combine the cherries, raisins and bourbon. Cover and let stand overnight.
  • Next day, drain the fruit; reserve the bourbon. Cream the butter and sugar together until light. Add the eggs yolks and beat well. Combine 1/2 cup flour, nutmeg, baking powder and chopped pecans. Add the remaining flour and bourbon alternately to the butter mixture, beating well after each addition. Beat the egg whites stiff but not dry, fold into the batter mixture, then fold in the soaked fruit, pecan and flour mixture.
  • Turn into a greased 10-inch tube pan lined with greased paper or foil. Bake in a slow oven (275 degrees) for 3 1/2 hours. Cool. Remove from the pan.

Special Equipment Needed


This recipe as you are making it seems to expand as you put all the ingredients together. You will need a extra large container to put other final ingredients together and hand mix. Further when cooking do not over cook the cakes. It is best to pour a little extra bourbon over the cakes as they rest usually at least 1 hour before serving.

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