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raisin Bundt cake from dessertswithstephanie.com

Bourbon Raisin Bundt Cake

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 20 votes


  • Bundt Cake Pan
  • Hand Mixer or
  • Stand Mixer



  • 200 Grams All-Purpose Flour (1 ⅔ Cups)
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 225 Grams Unsalted butter (room temperature) (1 Cup or 2 sticks)
  • 250 Grams Granulated Sugar (divided) (1 ¼ Cups)
  • 2 tsp Bourbon (for flavoring the cake)
  • 6 Large Eggs (separated)
  • 1 Cup Raisins
  • 2 Tbsp Bourbon (for soaking raisins)

Bourbon Syrup

  • 1 Cup Water (8 fluid ounces)
  • 200 Grams Granulated Sugar (1 Cup)
  • 2 Tbsp Bourbon


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.


  • Separate egg yolks from egg whites and let come to room temperature.
  • Pour 2 tablespoons of rum over raisins and set aside.
  • Preheat oven to 350°
  • Prepare a 8" or 9" bundt pan by generouly 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 (1/4 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!
Keyword bourbon cake, bundt cake, easy bundt cake
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