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raisin Bundt cake from dessertswithstephanie.com

Bourbon Raisin Bundt Cake Recipe

This recipe produces a brioche-like cake with a hint of bourbon which results from soaking the raisins and brushing the crust with a bourbon syrup.
5 from 34 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 178 kcal

Equipment

Ingredients
 
 

Cake

  • 1 ⅔ Cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 Cup Unsalted butter (room temperature)
  • 1 ¼ Cups Granulated Sugar (divided)
  • 2 teaspoon Bourbon (for flavoring the cake)
  • 6 Large Eggs (separated)
  • 1 Cup Raisins
  • 2 Tablespoon Bourbon (for soaking raisins)

Bourbon Syrup

  • 1 Cup Water
  • 1 Cup Granulated Sugar
  • 2 Tablespoon Bourbon

Instructions
 

Bourbon Syrup

  • Combine 1 cup water, 1 cup 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.

Cake

  • Separate egg yolks from egg whites and let come to room temperature.
  • In a separate bowl, pour 2 tablespoons of rum over raisins and set aside.
  • Preheat oven to 350°
  • Prepare a 8" or 9" Bundt pan by generously spraying the inside with non-stick baking spray or melted butter. Lightly dust with flour.
  • Combine flour, baking powder and salt in a bowl.
  • Add the softened butter and 200 grams (1 cup) of the 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.
  • Add 2 teaspoons of bourbon to the bowl and mix until combined.
  • Add 3 egg yolks to the bowl and mix until combined.
  • 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, begin mixing the egg whites with the whip attachment using a stand mixer or hand mixer. Once the eggs whites begin to turn frothy, slowly add 50 grams (¼ cup) of granulated sugar while mixing the egg whites. Continue to mix until the egg whites are glossy and hold soft peaks.
  • Stir ¼ of the egg whites into the batter.
  • Stir the bourbon soaked raisins into the batter.
  • Gently fold the remaining egg whites into the batter. Do not overmix.
  • 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.
  • Cool the cake for 5 minutes on a rack. After 5 minutes flip the pan upside down on the rack and allow to cool completely (approximately 1 hour).
  • Remove the pan from 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. Dust lightly with confectioners' sugar.
  • Enjoy!

Notes

Store at room temperature in an airtight container for up to 4 days.  

Nutrition

Calories: 178kcalCarbohydrates: 39gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.4mgSodium: 90mgPotassium: 121mgFiber: 1gSugar: 17gVitamin A: 2IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword bourbon cake, bundt cake, easy bundt cake
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