VintageSouthernBourbonCakeRecipe loadedwithbourbonandpecans!It'saneasybundtcakethat'
Print Add to Collection

Bourbon Cake

Homemade bourbon cake recipe from a vintage cookbook. This easy recipe is about as Southern as you can get! Pecans add a buttery richness to the moist bundt cake and top the sweet bourbon glaze. Soaked in bourbon, too! The baking technique is what makes it so good. 
Course Dessert - Cake
Cuisine American - Southern
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 16
Calories 566kcal
Author Marye Audet-White


  • Butter for greasing pan
  • Sugar for pan
  • 2 cups butter
  • 2 cups sugar
  • 6 eggs
  • 3 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups chopped pecans
  • 3/4 cup bourbon
  • 3 tablespoons of bourbon for pouring


  • 1-1/2 cups Confectioner's sugar
  • 3 tablespoons melted butter
  • 1 tablespoon bourbon
  • 1/4 cup chopped pecans


  • Have all ingredients at room temperature before beginning.
  • Grease a bundt pan and add about 1/4 cup sugar.
  • Move the bundt pan around and gently shake until the sugar coats the pan.
  • Pour out any excess sugar.
  • Preheat the oven to 325F.
  • Cream the butter and 2 cups of sugar together until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Beat in 1/2 cup of the bourbon.
  • Blend the flour, cinnamon, baking powder, salt, and nutmeg together.
  • Add to the creamed mixture a little at a time.
  • Stir in the remaining 1/4 cupĀ  bourbon and pecans.
  • Spoon into the prepared bundt pan.
  • Bake at 325F for 1 hour 40 minutes or until a toothpick inserted halfway between the side and the center has just one or two crumbs attached to it.
  • Remove cake from oven.
  • While still hot pour the 3 tablespoons of bourbon over the cake along the outside edge.
  • Let cool in the pan.


  • Add the Confectioner's sugar to a bowl.
  • Stir in the melted butter until well blended.
  • Add enough bourbon to make a thick glaze.
  • Spoon the glaze over the cooled cake and sprinkle with more chopped pecans.



Calories: 566kcal | Carbohydrates: 49g | Protein: 5g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 66mg | Sodium: 313mg | Potassium: 138mg | Fiber: 2g | Sugar: 29g | Vitamin A: 780IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.5mg