Texas Cowboy Cake

Cindy Moblo Recipe

By Cindy Moblo cmoblo

8-12 per loaf
Prep Time:
Cook Time:

My family's history in Texas goes back to the 1850's, and this recipe has been a family holiday favorite for generations. It primarily contains only ingredients a ranch would have readily available. It's the perfect "non-fruitcake lovers" fruitcake!
*Current update: I asked my Aunt Mary (my dad's cousin) where my Grandmother had received this recipe from. It came to her from her cousin, Jennie Morrow Decker. Jennie was the oldest surviving employee of Exxon Corporation, and the youngest grandchild of General Sam Houston!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Turn EVERY day into a holiday with this wonderful cake... a true celebration of family and flavor!


3 c
1 1/2 tsp
3/4 tsp
cloves, ground
2 c
1 c
strong brewed coffee
1 box
1 box
dates, chopped
3/4 c
4 1/2 c
all purpose flour
1 1/2 tsp
baking soda
1 1/2 Tbsp
baking powder
3/4 tsp
3/4 c
chopped pecans
1/2 c
light corn syrup
1 c
pecans, halved
2 Tbsp
bourbon or rum (optional)

Directions Step-By-Step

Combine first eight ingredients in a saucepan and bring to low boil while stirring continually. Reduce heat and let simmer 5 minutes. Remove to cool.
Sift together flour, baking soda, baking powder and salt.
Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients. Pour into two well-greased loaf pans.
Arrange pecan halves in a decorative pattern on the top of the loaves.
Bake 1 hour at 300 degrees.
With a brush, gently apply a coat of corn syrup over the cakes. (A few tablespoons of bourbon or rum may be added to the corn syrup.)
Continue baking one hour, or until a toothpick come out of the cakes cleanly. Cool.
For an adult dessert, a few tablespoons of bourbon or rum can be poured on each slice prior to serving.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #Christmas, #gift, #cowboy, #cake

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Paula Todora ptodora
Dec 15, 2014
I have read through all 29 pages of comments and enjoyed everyone's comments so much. You know when a recipe is GOOD when it draws in so many people. Congrats on the blue ribbon-I am intrigued by the name and the ingredients-love the coffee and bourbon addition. As a native Texan of almost 60 years, I feel inspired and "required" to make this cake, and you can be sure I will be whipping it up soon! (love the many substitutions everyone is making-makes it versatile and interesting)
Lisa Zandt Lisa_Zandt
Mar 17, 2014
I would use liquid stevia. It is all natural and does not raise your blood sugar. I grow stevia in my garden and dry it for all sorts of things. good luck.
Frances Livingston FraneKate
Mar 15, 2014
Thank you so much for the suggestions. I will use them.
Cheryl Private oceanmist
Mar 14, 2014
Oh, you could also omit that step. I've done that before.
Cheryl Private oceanmist
Mar 14, 2014
My husband is diabetic, and this is what I can suggest, pure Maple Syrup. Not the stuff that's sugar free or the cheap stuff that's loaded with chemicals, but Pure Maple syrup. There won't be an ingredient list because it's the only thing in there.