One of my favorite things to do while traveling is sample the local cuisine. If the restaurant is located in a historic building that’s a plus. History + food? Sign me up! On a visit to Charlottesville, Virginia, I stumbled across Michie Tavern, an old Inn and Tavern that began operating in 1784. The founder, Colonel William Michie, and his family operated the tavern until the mid-1800s. After suffering decline and disrepair for years, it was purchased by an intrepid businesswoman in 1927. She moved to its present location, 1/2 mile from Monticello. You can still find the traditional Southern favorites served, buffet style, in the Inn dining room.
I enjoyed the food so much I had to get my hands on a copy of their A Taste of the 18th Century Cookbook. This book features recipes from the inn from residents dating back to the 1770s. One of my favorites is this Kentucky Bourbon Cake Recipe, a moist cake reminiscent of a rum cake.
Kentucky Bourbon Cake Recipe
I adapted this recipe slightly by adding a glaze (because I thought it would make the cake moister) and substituting an ingredient, but otherwise, the recipe is the same as the original.
Cooking Tips:
- This recipe originally called for mace. That’s a spice that’s rarely used so I don’t keep it on hand. It’s also pricey to buy, especially if you’re only using one teaspoon in one recipe. If you have it, use it, but nutmeg can be substituted for the mace.
- The cake also called for “bonded bourbon.” I had no clue what that was so I looked it up. It means bourbon that is “made at a single distillery, by one distiller in one distillation season, aged for at least four years in a federally bonded and supervised warehouse, and bottled at 100 proof. ” I used the variety I had on hand, William Wolf Pecan Bourbon. I assume this would change the taste a little. I think you can use whatever type of bourbon you have available.
- Don’t substitute margarine for the butter. This recipe needs real butter to work correctly.
Ingredients You’ll Need:
- For the cake (don’t worry that it is a long list of ingredients and sounds complicated. The cake will come together quickly.)
- butter
- brown sugar
- granulated (just plain old regular) sugar
- eggs
- flour
- nutmeg
- pecans
- bourbon
- For the glaze:
- bourbon
- sugar
- butter
How to Tell if A Cake is Done:
One of the easiest ways to tell if a cake is done is to insert a knife into the center of the cake. If the knife comes out “clean”–nothing on the knife but a few crumbs– then the cake is done.
Hints to Make a Perfect Cake:
- Allow the cake to cool for 10 to 15 minutes before removing it from the pan. This will help prevent the cake from sticking to the pan.
- Prick the top of the cake with a fork to help the glaze absorb into the cake.
- Lightly grease the pan with butter or margarine before adding the batter to help ensure the cake does not stick to the side of the pan.
Printable Recipe:
Kentucky Bourbon Cake Recipe
16
servings30
minutes1
hour30
minutes
A delicious Kentucky Bourbon Cake from the Taste of the 1800s cookbook.
Ingredients
1 1/2 cups salted butter
2 1/4 cups packed brown sugar
2 cups granulated sugar
6 large eggs
5 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1′ teaspoon nutmeg
2 cups bourbon
1 (16-ounce) package chopped pecans
To make the Glaze
1 stick of butter1 cup of sugar
1/4 cup to 1/2 cup bourbon
Directions
- Preheat oven to 350 degrees.
- Cream the butter in a large mixing bowl.
Add 1 cup of granulated sugar and 1 1/4 cup of brown sugar. Beat until light and fluffy. - In a medium bowl, beat eggs then add the remaining sugar to the beaten eggs. Stir the egg mixture into the butter mixture.
- Sift the flour. Add in the nutmeg and salt. Add the flour mixture to the sugar-butter mixture a little at a time, alternating with the bourbon. Mix until blended. Stir in the pecans.
- Pour the batter into a greased 10-inch tube pan.
Bake the cake for 1 1/2 hours or a knife inserted into the middle comes out clean. - While the cake is cooking, make the glaze.
In a small saucepan, over high heat, melt the butter.
Turn heat to medium and stir in sugar, until sugar is dissolved. Stir in the bourbon. - Stir continuously for 5 minutes or until the mixture has thickened. Set aside to cool. Allow the cake to cool on a wire rack. Pour glaze over cake.
I love to collect cookbooks with old family or historical recipes. Those passed down from generation to generation are usually delicious. What is your favorite recipe that’s been passed down through your family or you’ve found in a cookbook like this?
I’ve never baked anything with bourbon before but this dessert sounds delish! I might have to try making this soon!
Well bourbon was having a day today! I love this Binet. I made cupcakes that I bet you will enjoy!
My friend works where they make Kentucky bourbon. We have a lot and this is a good use!
This looks like a great recipe! I love making cakes and I can’t wait to make this one!
Looks so yummy! I love the flavor combo! Any dessert with bourbon is always good!
This looks really good. I’ve never had bourbon cake before. I’m looking forward to trying your recipe. Sure sounds yummy.
YUM!! I love bourbon, and I love cake, so it’s awesome to combine the two! This cake sounds delicious!
Anything with bourbon in it will taste so much better. Love this recipe and thanks for sharing
History and cooking make for a fascinating combination. Cooking and cuisine are also a great window to the culture of a place. This Bourbon Cake recipe sure has a special aura as its history goes back hundreds of years. And of course, the flavors and aromas seem to drift from across the frontiers of time.
This cake recipe looks sooo delicious. I would love to try this recipe over the weekend. We are having some friends come over.
This is just exactly what I need to end the week right. I love this recipe you got here. I am already craving to try this myself.
I have never made this kind of cake before. It looks tasty, and I bet my sister would like it a lot!
OK now this sounds like a delicious cake idea. I bet using the bourbon in it really adds a nice kick! I might have to make one next time we have people coming over.
I have never cooked or baked with bourbon but it looks so great in the cake you made. The pictures make me want to go out and get a cake pan and try this recipe.
this looks so amazing- my husband is a huge bourbon cake fan so i cant wait to try and make it this weekend 🙂