Kentucky Whiskey Cake

Kentucky Whiskey Cake

This is a cake that celebrates the holiday with cheer. And by cheer, I mean a ridiculous amount of whiskey. Although it's true that most of the alcohol you first use will cook out, never fear - this cake is soaked in whiskey over a period of several weeks. When it's done, it is moist, flavorful, and full of holiday cheer. One piece is great, and two will have you singing 'Fa la la.'
  • Prep: 1 hour 20 min
  • Cook: 2-3 hours
  • Total: 3-4 hours 20 min
  • Yields 1 cake, serves 12 to 15
Kentucky Whiskey Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.4848

Carb calculations Weight Carbs
Candied cherries 452g (331g)
Seedless golden raisins 226g (175g)
Cake flour 581g (454g)
White sugar 384g (384g)
Light brown sugar 192g (192g)
Pecans 454g (65g)
Flour 62g (46g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Soak Fruit Night Before
  • 452g / 16 ounces candied cherries, halved
  • 226g / 8 ounces seedless golden raisins
  • 2 cups 100-proof Kentucky bourbon whisky
  • In a bowl, combine the cherries, raisins, and bourbon and let soak overnight.
  • Cake Batter
  • The next day, preheat the oven to 300°F degrees.
  • 1 tablespoon butter
  • ½ tablespoon flour
  • wax paper
  • Generously grease the bottom and sides of an angle food cake pan. Lightly dust with flour and shake out any excess flour that does not stick to pan. Cut out a disc of wax paper the size of the bottom of the angel food cake pan, cutting a hole for the center, and place in bottom of the pan.
  • 6 eggs, separated
  • Separate eggs into two bowls and set aside.
  • 581g / 20.5 ounces (about 4 ½ cups) cake flour, sifted
  • Sift flour in a large bowl.
  • 2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • Stir in baking powder & nutmeg. Set aside.
  • 1 ½ cups (3 sticks) butter, at room temperature
  • In a separate large bowl, cream butter with an electric hand mixer.
  • 384g / 2 cups white sugar
  • 192g / 1 cup light brown sugar
  • Add sugar to bowl with butter and cream with electric hand mixer at high speed until light and fluffy.
  • reserved egg yolks
  • Add the egg yolks to the sugar mixture and beat well.
  • If using a stand mixer, transfer dough from mixing bowl into a large bowl.
  • reserved flour
  • Add flour mixture in ⅓ increments and fold by hand until just incorporated.
  • reserved fruit and bourbon
  • Using a wooden spoon, stir in the soaked fruit and bourbon.
  • reserved egg whites
  • Beat egg whites until stiff peaks form. Gently fold into mixture.
  • 454g / 1 pound pecans, chopped
  • 62g / ½ cup flour
  • Toss pecans with flour and add to mixture and fold gently.
  • Pour the batter into the pan. Bake at 300°F until the cake tests done, about 2 to 3 ½ hours.
  • Remove and let cool completely.
  • Soak Cake
  • ¼ cup Kentucky bourbon whisky
  • Stuff 2 feet of folded cheese cloth into ball form and dunk in whiskey. Stuff into center of cake and drape over remaining cake. Wrap cake in wax paper and foil. Store in air tight container in a cool place. Ages well and will last for several weeks.
  • To serve, pull back cheese cloth and cut desired portion. Cover remaining cake with cheese cloth and wrap tightly with aluminum foil to prevent cake from drying out and going stale.
From . ( Adapted from Ahalt, Catharine.
Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.