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Kentucky Bourbon Cake


Because the candied fruit is soaked in bourbon overnight, start this recipe the day before you plan to make it.


  • 8 ounces red candied cherries, halved
  • 8 ounces green candied cherries, halved
  • 8 ounces candied pineapple, diced large
  • 2 cups bourbon
  • 1 1/2 cups (3 sticks) butter, room temperature
  • 2 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 6 large eggs, separated
  • 5 cups all-purpose flour
  • 2 cups chopped pecans
  • 2 teaspoons ground nutmeg
  • 1 teaspoon baking powder


  1. In a medium bowl, combine the cherries, pineapple and bourbon; cover and let soak overnight.
  2. Heat the oven to 275 degrees F.
  3. In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy; add the egg yolks and beat well.
  4. Stir in the soaked fruit with bourbon.
  5. In a small bowl, combine 1/2 cup of the flour with the pecans; set aside.
  6. Add the remaining flour, nutmeg and baking powder to the creamed mixture and blend well.
  7. In a bowl, beat the egg whites with an electric mixer until stiff peaks form; gently fold into the cake batter.
  8. Sprinkle the floured pecans over batter and fold in gently.
  9. Grease and flour a 10-inch tube pan and line the bottom with greased wax paper.
  10. Pour the batter into the pan; bake at 275 degrees F for 3 to 3 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean.
  11. Cool the cake.
  12. Turn cake out of the pan, peel off wax paper, and store in a tightly covered container for several days.


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