Old Fashioned Bourbon Pecan Cake

Donna Thiemann


This is the kind of cake my mother or grandmother kept in a tin and "seasoned" it with Bourbon or Apricot Brandy to keep this pound cake Moist! Then after saving it she would offer it to special guests. This is a traditional British Christmas Cake!

Bourbon, or orange juice or Brandy is essential for keeping this pound cake moist! My mother used fruit flavored brandy during the holidays.

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15 Min
1 Hr 30 Min


1 c
or two sticks butter, do not substitute
3 c
8-9 large
eggs, separated
3 c
self rising flour
2 tsp
vanilla extract
2 tsp
almond extract
3 oz
bourbon or orange juice
1 c
pecans, chopped
2-3 Tbsp
apricot brandy, or orange juice or good bourbon


1Preheat the oven to 300*F grease and flour a 10 inch bundt or tube pan. Then sprinkle the bottom of the pan with 1/2 cup of chopped Pecans. Set Aside.
2Cream butter and sugar well, then add egg yolks one at a time mixing completely after each addition.
3Add flour, extracts and bourbon, then combine and set aside.
4Whip the egg whites till stiff peaks form. Fold the egg whites into the batter until well combined.
5Pour batter into the prepared pan. Sprinkle the remaining pecans over the top of the batter.
6Bake at 300*F for 1-1/2 hours or until a tooth pick inserted comes out clean.
7You may feed this cake 2-3 tablespoons of Apricot brandy every two weeks or until The holidays. Lovely old fashioned bourbon pecan cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom