This is a traditional Kentucky Christmas Cake. I like it better than fruit cake and the pecans may be soaked in bourbon several days before the cake is made.

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Recipe Summary

Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan and set aside.

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  • Cream together the butter and sugar. Add eggs separately, beating well after each.

  • Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.

  • Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan. Bake for one hour or until toothpick inserted in center comes out clean.

Nutrition Facts

361 calories; protein 4.2g 8% DV; carbohydrates 54.4g 18% DV; fat 15.2g 23% DV; cholesterol 52.8mg 18% DV; sodium 163.4mg 7% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
This is very similar to a recipe that has been handed down in my family for over 100 years. If you think this cake is good the first day then why don't you put it int he fridge and let it set 3 days. The flavors meld beautifully and it is great cold. I even use it for wedding cakes. It is a stately elegant rich cake that will take your breath away. Read More
(19)

Most helpful critical review

Rating: 2 stars
11/17/2010
I skipped the sugar altogether since the cup of jam raisins and coconut each make it sweet enough. The cake was delicious the way I made it. Also like another reviewer suggested I added in some spices (vanilla cinnamon nutmeg cloves) - I'm afraid without them the cake would have been quite bland. Also my cake turned completely purple once I added in the preserves! Read More
(4)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/30/2003
This is very similar to a recipe that has been handed down in my family for over 100 years. If you think this cake is good the first day then why don't you put it int he fridge and let it set 3 days. The flavors meld beautifully and it is great cold. I even use it for wedding cakes. It is a stately elegant rich cake that will take your breath away. Read More
(19)
Rating: 5 stars
01/07/2008
i love this recipe. I recently learned how to make it from my grandma who is form Kentucky. She told me they would put in the attic for a week, where it wasn't heated so it would moisten. As far as and icing she taught me to in a pot put a cup of brown sugar and about 2 tbs. of butter and cook till like a syrup. Then poor over, this is where it becomes moist and a sweet topping. Read More
(18)
Rating: 4 stars
12/22/2004
I just wish there was a recipe for the icing as well. Read More
(11)
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Rating: 2 stars
11/17/2010
I skipped the sugar altogether since the cup of jam raisins and coconut each make it sweet enough. The cake was delicious the way I made it. Also like another reviewer suggested I added in some spices (vanilla cinnamon nutmeg cloves) - I'm afraid without them the cake would have been quite bland. Also my cake turned completely purple once I added in the preserves! Read More
(4)
Rating: 5 stars
10/13/2009
A truly satisfying cake. I wanted to use up some strawberry jam. I didn't have pecans so I used almonds. One other change was 3/4 of the amount of sugar. I took it right out of the bundt pan and it didn't stick at all. My husband was watching me take it out and he cheered. Read More
(4)
Rating: 5 stars
11/15/2006
soaked raisins and nuts in whisky (I keep a tub of whiskey soaked raisins in the pantry all the time) added ground cloves nutmeg and cinamon sans coconut-my dude doesn't always care for it. I could not stop eating this cake. When you're at the warehouse store and see the two huge jars of blackberry jam fear not! This recipe will use it up! Read More
(4)
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Rating: 5 stars
12/18/2007
he cake was delicious but no matter what pan I used it wouldn't stop sticking. Any suggestions? Read More
(4)
Rating: 2 stars
03/28/2005
I was so disappointed though the cake baked perfectly and looked so good it was far too sweet and bland even my husband who likes sweet agreed a waste of good ingredients as I threw it out! I was surprised there were no spices in the recipe I should have followed my instincts and added some and cut back on the sugar. I did not soak the pecans in Bourbon as suggested maybe I should have! I will stick to the recipe my friend from Kentucky gave me more work but worth the effort. I tried this one because I had leftover buttermilk from making Soda Bread so was looking for a new way to use it up but this cake just did not work out for us. Read More
(3)
Rating: 5 stars
01/09/2006
Excellent. I added a little extra coconut and also added some walnuts. Made a glaze to drizzle over and yum. I made it with Splenda and could not even tell it! Will make again for sure! Read More
(2)