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Kentucky Bourbon Cake

Rated as 4.58 out of 5 Stars

"Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap."
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servings 1077
Original recipe yields 14 servings (1 - 10 inch tube pan)


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  1. Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
  2. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
  3. In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
  4. In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
  5. In a very large bowl, combine the two sugar mixtures and blend well.
  6. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
  7. Add soaked fruit and fold in. Add nuts and fold in.
  8. In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
  9. Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
  10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 1077 calories; 45.6 131.4 11 140 234 Full nutrition

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Read all reviews 22
  1. 26 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the c...

Most helpful critical review

This recipe was a huge waste of money for me. I did everything right to the letter, bought an expensive bundt pan, and ended up with a tasteless, dry, fruitless brick that we threw out. Just awf...

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Least positive

OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the c...

The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs...

I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite.

This is a very moist fruit cake. A dear friend of my late mother gave mom this cake recipe. So that kids can enjoy the cake with the adults, use grape juice, cranberry juice for a dark fruit cak...

This recipe is nearly the same as one my mother made every year...more than 50 yrs ago. Her cake was virtually nuts, currants or raisins with batter to hold it all together. She used cheese clot...

Fruitcake~Gross, you say, until you taste this one. It is awesome! The outer cake is firm but not hard and the inner cake is moist and so delicious. Have won over many fruitcake scoffers with ...

Delicious!! Everyone raved about it!! A must try!! I will be making this every holiday!!

This recipe is a very fond memory of my childhood growing up in Dallas. As a child, this cake was one of the things that got me excited about the holidays! My mom lost the recipe a few years ago...

Being a bonified Kentucky Gal, Ky Bourbon Pecan Cake was a very anticipated treat of the Christmas season. Mom always made them...I say them because she made several to give as gifts...the wee...