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This recipe for BOURBON CAKE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Carter
Added: Wednesday, December 10, 2008



2 cups sugar
1 1/3 cups vegetable oil
4 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/3 cups buttermilk
1 1/3 cups chopped walnuts, toasted
1 (8-ounce) package chopped dates
Bourbon Syrup


Beat first 4 ingredients at medium speed with an electric mixer until smooth.

Combine flour and next 5 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in walnuts and dates. Pour into a greased and floured 12-cup Bundt pan.

Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack. Pierce cake halfway through at 1-inch intervals with a long wooden pick. Pour half of syrup over cake. Cool in pan on wire rack 15 minutes. Invert onto plate; pierce top and sides with long pick. Pour remaining syrup over cake; brush onto sides until absorbed.

Number Of Servings:
Number Of Servings:
1-9" CAKE




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