Learn the recipe of Kentucky bourbon cake by vahchef.
- Marinate raisins in the bourbon for at least 1 hour; drain reserving both raisins and bourbon.
- Preheat oven to 350 degrees.
- Butter and flour a 10-inch Bundt cake pan or other tube-cake pan.
- Beat together the butter and sugar until light and fluffy.
- Beat in the eggs 1 at a time beating well after each.
- In another bowl sift together 3.75 cups of the flour, baking powder, soda and salt.
- Combine reserved bourbon with the zest and lemon juice.
- Add dry ingredients to the butter mixture alternately with the bourbon mixture.
- Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter.
- Bake about 1.5 hours or until the cake tests done.
- Cool about 10 minutes onto rack.
- Brush the remaining 1/2 cup of bourbon over the cake while it is still somewhat warm.
- For long storage wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon.
- Then wrap in plastic or foil so that it is airtight.