Bourbon Cake - Kraft Recipes Top
Comida Kraft
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Bourbon Cake

Prep Time
Total Time

20 servings

Pecans, raisins, vanilla wafers and bourbon add flavor and texture to this delicious cake. Serve drizzled with glaze for a great autumn dessert.

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What You Need

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Make It

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  • Preheat oven to 325°F. Combine chopped wafers, 1 cup of the flour, the raisins and pecans; set aside.
  • Beat margarine and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add remaining 2-1/2 cups flour, the baking powder and nutmeg; mix well. Blend in bourbon. Gently stir in reserved wafer mixture. Spread into greased wax paper-lined 10-inch tube pan.
  • Bake 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 min. Remove from pan; cool completely on wire rack. Drizzle with Powdered Sugar Glaze.

Special Equipment Needed

Please use alcohol responsibly.

Size Wise

You'll know it's a special occasion when you enjoy a serving of this moist cake.


Substitute apple juice for the bourbon.


  • 20 servings

Nutritional Information

Serving Size 20 servings
Calories 480
Total fat 20g
Saturated fat 3g
Cholesterol 65mg
Sodium 200mg
Carbohydrate 64g
Dietary fiber 3g
Sugars 40g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Don't understand this; (Spread into greased wax paper-lined 10-inch tube pan.)Were does the... Don't understand this; (Spread into greased wax paper-lined 10-inch tube pan.)Were does the wax-paper go. Can you use a bunt pan or a angel food pan?
Date published: 2012-06-09
Rated 4 out of 5 by from I loved this recipe and so does my family. I loved this recipe and so does my family. I've also made it for the first sunday supper at church and every one wants the recipe.
Date published: 2002-10-14
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