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Bourbon Pecan Cake
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Vintage Recipe
Bourbon Pecan Cake
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Dense brown sugar cake dotted with bourbon soaked raisins and crunchy pecan pieces, this vintage recipe first appeared in the Sweet Treasures Collection from 1990. Drizzled with creamy brown sugar glaze and hot milk bourbon glaze, this is a recipe that's withstood the test of time. 

Prep time
Bake/Cook time
16 servings
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Bourbon Pecan Cake
Dark Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
16 servings


  • 1/2 cup raisins
  • 1/4 cup bourbon
  • 3/4 cup unsalted butter, room temperature
  • 2 cups Imperial Sugar Dark Brown Sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 cup buttermilk
  • 2 cups chopped pecans

Brown Drizzle

White Drizzle

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Grease and flour a 10-inch angel food cake pan. 
  2. Soak raisins in bourbon. 
  3. Cream butter and dark brown sugar. 
  4. Add eggs, one at a time, beating well after each addition; beat until light. 
  5. Stir together flour, baking soda, baking powder, and nutmeg. 
  6. Alternately add flour mixture and buttermilk to creamed mixture.
  7. Add pecans and raisins.
  8. Turn into prepared pan and bake in preheated 350°F oven for 50 minutes, or until cake tester comes out clean. 
  9. Cool on cake rack for 15 mintues. 
  10. Loosen cake with spatula, turn out top side up to cool completely. 
  11. Drizzle cake with Brown Drizzle, then White Drizzle.
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