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Old Grand Dad Bourbon Cake Recipe

Indulge in the rich, boozy flavors of our family's Old Grand-Dad Bourbon Cake! This decadent Christmas treat, made with 100-proof bourbon, is a little time-consuming but delivers an unforgettable taste. The moist, spiced cake is studded with pecans and raisins, topped with glistening maraschino cherries, and perfectly complements the holiday season. Get ready for rave reviews!

Prep Time 45 mins
Cook Time 25 mins
Calories 1152.8 kcal
Protein 29g
Rating 5.0 (1 Reviews)
Old Grand Dad Bourbon Cake 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Old Grand Dad Bourbon Cake

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How to Make Old Grand Dad Bourbon Cake

  1. Preheat oven to 300°F (150°C).
  2. Grease a 10-inch tube pan thoroughly. Cut brown paper bags to fit the bottom, sides, and center tube of the pan. Line the pan with the brown paper bags, ensuring they are securely in place and greased well.
  3. In a small bowl, combine 1/4 cup of the flour, 1/2 cup pecan halves, and 1/2 cup raisins. Set aside.
  4. In a separate bowl, whisk together the remaining flour (2 1/2 cups), 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
  5. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
  6. Beat in 4 large eggs, one at a time, mixing well after each addition.
  7. In a small bowl, dissolve 1 teaspoon baking soda in 1/2 cup 100-proof Old Grand-Dad Bourbon.
  8. Add the bourbon mixture and 1/2 cup molasses to the butter/egg mixture. Mix well.
  9. Gradually add the dry flour mixtures to the wet ingredients, mixing until just combined. Be careful not to overmix.
  10. Carefully pour the batter into the prepared pan, ensuring the brown paper bags remain in place.
  11. Decoratively top the batter with additional pecan halves and maraschino cherries.
  12. Bake for 2 hours and 10 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 20 minutes on a wire rack.
  14. Remove the cake from the pan and carefully peel away the brown paper bags.
  15. Invert the cake onto a serving plate so the cherries and pecans are on top.
  16. Let the cake cool completely before serving.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

308g

Fat

95g

Carbs

43g

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30 Minutes Or Less Time To Make Course Preparation Desserts Cakes Dietary Low Sodium Low In Something