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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 430 kcal

Equipment

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 later
    1 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!

Notes

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

Nutrition

Calories: 430kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 134mgSodium: 330mgPotassium: 158mgFiber: 1gSugar: 38gVitamin A: 608IUVitamin C: 1mgCalcium: 65mgIron: 2mg
Keyword bourbon cake, bundt cake, easy bundt cake
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