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Kentucky Bourbon Cake

User Rating 5 Star Rating (1 Review)


The dried fruit is soaked in bourbon overnight, so plan to begin this cake a day in advance.


  • 8 ounces red candied cherries, halved
  • 8 ounces green candied cherries, halved
  • 8 ounces seedless raisins or chopped dates
  • 2 cups bourbon
  • 1 1/2 cups (3 sticks) butter, room temperature
  • 2 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 6 large eggs, separated
  • 5 cups all-purpose flour
  • 2 cups chopped pecans
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking powder


In a medium bowl, combine the cherries, raisins, and bourbon; cover and let soak overnight.
Preheat the oven to 275°F.
In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well. Stir in the soaked fruit with bourbon. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside. Add the remaining flour, nutmeg, and baking powder to the creamed mixture and blend well. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter. Sprinkle the floured pecans over batter and fold in gently.

Grease and flour a 10-inch tube pan and line the bottom with greased waxed paper. Pour the batter into the pan; bake at 275° for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Cool the cake. Turn cake out of the pan, peel off waxed paper, and store in a tightly covered container for several days.

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User Reviews

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 5 out of 5
Kentucky Bourbon Cake, Member smokecamp

Moist but not soggy, fruity but not overbearing; in other words-just right, even for people who don't like fruit cake!

36 out of 36 people found this helpful.

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