I came across a recipe last year and never got a chance to make it. This year remembered it and looked it up. Kentucky Bourbon Cake- essentially a fruit cake but the fruit is soaked (48hrs) in bourbon, then added to the batter and baked. The cake is then brushed with and wrapped in a bourbon soaked cheese cloth and put in an airtight container for about 3 weeks with intermittent applications of bourbon.

Anyone tried something like this? My grandma made one years ago with rum and it was very good. I can only imagine that it would be very good with bourbon.

I must admit that I had a very, very difficult choosing a ‘good enough’ but not ‘too good to pour on a cake’ bourbon.

could you post the recipe? I have a friend whose dad makes a rum (I think) cake like this and he says it's very good.

edit: I just asked and he said it's bourbon. may be similar to yours.

[This message has been edited by aggiespartan (edited 11/5/2011 9:02p).]

2 cups bourbon
8 ounces golden raisins
16 ounces red candied cherries, halved
3/4 pound butter
2 cups white sugar
6 egg yolks
6 egg whites
2 cups packed brown sugar
2 teaspoons ground nutmeg
1 teaspoon baking powder
5 cups all-purpose flour
1 pound chopped pecans
1 cup bourbon

Directions
1. Preheat oven to 275 degrees F. Grease a 10 inch tube pan and line bottom with parchment paper.
2. Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
3. In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
4. In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
5. In a very large bowl, combine the two sugar mixtures and blend well.
6. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
7. Add soaked fruit and fold in. Add nuts and fold in.
8. In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
9. Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

Does it survive that long because of all the alcohol? Talk about deferred gratification!

I assume so, plus it is stored in a sealed container in a cool/dry place.