Boozy Bourbon Pecan Cake

    1 hour 20 min

    A gorgeously moist and delicious cake that is perfect for special occasions. Goes especially well with vanilla ice cream or whipped cream. Chock-a-block with currants, pecans and - of course - bourbon!

    2 people made this

    Serves: 16 

    • 125g plain flour
    • 300g currants
    • 350g chopped pecans
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 teaspoons nutmeg
    • 225g butter
    • 400g caster sugar
    • 5 egg yolks
    • 250ml bourbon
    • 5 egg whites

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Combine 125g of the flour with currants and pecans. Set aside.
    2. Mix together the remaining flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
    3. In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake mixture. Pour mixture into prepared tin. Bake in the preheated oven for 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (1)


    It was more moist than I thought it would be. Nut lovers wouldn't like this recipe...sure can taste the liquor.  -  10 Aug 2001  (Review from Allrecipes US | Canada)