I admit whenever I hear 'Bundt cake' it reminds me of the movie scene from "My Big Fat Greek Wedding" when the mother of the groom sticks a bouquet of flowers in the middle of the cake and continues to call it a 'bun cake.'
Alas, I had no flowers at the bakery today so I am giving you a unadorned Bundt cake -but the flavor makes up for the lack of decoration! This Bourbon Raisin Bundt cake produces a brioche-like cake with a hint of bourbon which results from soaking the raisins and brushing the crust with a bourbon syrup.
The history of the contemporary Bundt cake and Bundt pan is quite interesting. I enjoyed reading about it on Food & Wine.
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Generously spray the pan with baking spray. Make sure to get the spray into any little crevices. Use a paper towel to remove any excess spray that may have pooled in the pan. Alternatively, melt a few tablespoons of butter and brush the pan well with the melted butter. Next, using a fine mesh sifter, sprinkle flour into the pan and tap out the excess.
Ingredient tips
Bring the butter and eggs to room temperature before making the cake batter. Separate the eggs while they are still cold as cold eggs will separate easier and there is less chance of the yolks breaking. Additionally, room temperature eggs whites will mix faster and aerate better than cold whites.
Bundt cake pan prep
Bundt cake pans, especially ones with intricate designs, can be tricky to work with. The last thing you want to do is spend over an hour creating your cake and have it fall apart when you unmold it! Spend a little extra time preparing your pan to lessen the chances of this happening.
Generously spray a 12-cup Bundt pan with baking spray making sure to get the spray into any little crevices. Use a paper towel to remove any excess spray that may have pooled in the pan. Alternatively, melt a few tablespoons of butter and brush the pan well with the melted butter. Next, using a fine mesh sifter, sprinkle flour into into the pan and tap out the excess.
Unmold bourbon raisin Bundt cake
- Place the cake pan on a cooling rack for 5 minutes after removing from the oven. After 5 minutes flip the pan upside down onto the cooling rack - use oven mitts as the pan is still hot. Allow to cool completely (approximately one hour).
- After the cake has cooled the pan should be carefully lifted off the cake. If the cake does not come out of the pan on its own, gently loosen the sides with a small spatula or knife.
- Make the bourbon simple syrup. Generously brush the syrup over the cake for an added punch of bourbon.
Serving suggestions
- This bourbon raisin Bundt cake is wonderful on its own but you can dress it up with one of the following ideas:
- Sprinkle confectioners' sugar over the cake.
- Drizzle serving plates with bourbon flavored caramel.
- Add a dollop of sweetened whipped cream to the serving plate.
More Bundt cakes
📋 Recipe
Bourbon Raisin Bundt Cake Recipe
Equipment
- Bundt Cake Pan (12 cup pan)
- Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- Pastry brush
Ingredients
Cake
- 1 ⅔ Cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 Cup Unsalted butter softened
- 1 Cup Granulated sugar for mixing with butter
- ¼ Cup Granulated sugar for adding to egg whites
- 1 Tablespoon Bourbon
- 6 Large Eggs
- 1 Cup Raisins
- 2 Tablespoons Bourbon (for soaking raisins)
Bourbon Syrup
- 1 Cup Water
- 1 Cup Granulated Sugar
- 2 Tablespoon Bourbon
Instructions
Prepare pan
- Prepare Bundt pan by generously spraying the inside with non-stick baking spray or melted butter. Lightly dust with flour.
Bourbon Syrup
- Combine water, sugar and bourbon in a small saucepan. Heat until sugar is dissolved and water is just beginning to boil. Remove from heat and set aside to cool.1 Cup Water, 1 Cup Granulated Sugar, 2 Tablespoon Bourbon
Cake
- Separate the egg yolks and egg whites into two different bowls. Let both sit out until they reach room temperature.6 Large Eggs
- In a separate bowl, pour bourbon over raisins and set aside.2 Tablespoons Bourbon, 1 Cup Raisins
- Preheat oven to 350℉(180℃)
- Combine flour, baking powder and salt in a bowl. Set aside for later1 ⅔ Cups All-Purpose Flour, 2 teaspoons Baking Powder, ½ teaspoon Salt
- Add the softened butter granulated sugar to the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until the mixture is light and fluffy (2 - 4 minutes) , scraping the side of the bowl occasionally. Note - a hand mixer may also be used.1 Cup Unsalted butter, 1 Cup Granulated sugar
- Add bourbon to the mixing bowl and mix until combined.1 Tablespoon Bourbon
- Add 3 egg yolks to the bowl and mix until combined. Scrape down sides of mixing bowl.
- Add the flour/baking powder/salt to the bowl and mix on low speed for one minute , scraping the side of the bowl occasionally (note: the batter will look dry).
- Add the remaining 3 egg yolks to the bowl and mix on low speed until combined (note: the batter will be thick).
- In a clean bowl, use a stand mixer or hand mixer with the whisk attachment to start beating the egg whites.
- Once the eggs whites begin to turn frothy, slowly add 50 grams (¼ cup) of granulated sugar while mixing the egg whites.¼ Cup Granulated sugar
- Continue to mix until the egg whites are glossy and hold soft peaks. Soft peaks happen when you lift the beaters and the egg whites form peaks that hold their shape for a second, then gently fold over like a soft tip.
- Stir ¼ of the egg whites into the Bundt cake batter.
- Stir the bourbon soaked raisins into the batter.
- Gently fold the remaining egg whites into the batter. Do not overmix else you may deflate the egg whites.
- Pour the batter into the greased/floured bundt pan and smooth the top with a spatula.
- Bake for 40 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Note - if unsure if cake is done, insert an instant-read thermometer into the center of the cake. The internal temperature should be 200℉ (93℃)
- Cool the cake for 5 minutes on a wire rack. After 5 minutes flip the pan upside down on the rack and allow to cool completely (approximately 1 hour).
- Carefully lift the pan off the cake. The cake should release on it's own. If not, carefully loosen the sides using a knife or small spatula.
- Using a pastry brush, generously brush the bourbon syrup around the cake. Optional - dust lightly with a few tablespoons of powdered sugar.
- Enjoy!
Mary Ann says
Yum rum! I used a bit more rum cuz we love boozy cakes!
Bedabrata Chakraborty says
I always struggle with how much Bourbon is enough for my cake. Next time I am going to refer to this precise and detailed recipe. Thank you!
Kristy Bullard says
Girl, you had me at Bourbon! Yum! This is the perfect cake to bring to a holiday party! It's always a hit.
Alita Pacio says
I love your recipe. It's time to show off my baking skills this holiday!
Sara B says
Never made a bundt cake with a filling before and mine turned out really good! The fam loved it ❤️
MADDIE says
The Bourbon makes this cake extra special!