Bourbon-Pecan Cake

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 8 tablespoons butter, at room temperature
  • ½ cup dark brown sugar
  • 2 large eggs
  • teaspoons baking powder
  • 2 cups flour
  • Salt to taste, if desired
  • ½ cup maple syrup
  • ½ cup bourbon, rum, or Cognac
  • cups coarsely chopped pecans
  • Confectioners’ sugar for garnish


  • Preheat the oven to 350 degrees.
  • Put the butter into the bowl of an electric mixer. Start beating and gradually add the sugar, beating on high. Add the eggs, 1 at a time, beating well after each addition.
  • Sift together the baking powder, flour, and salt. Beat the flour mixture, maple syrup, and bourbon into the creamed butter, adding the ingredients alternately. Stop beating. Stir in the pecans.
  • Butter a small tube pan (one that measures 9½ inches in diameter is suitable), loaf or Bundt pan and spoon in the mixture, smoothing it over on top.
  • Bake 45 to 50 minutes. Let cool 10 minutes. Remove from the pan and let cool.
  • Serve sprinkled with confectioners’ sugar.