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Whiskey cake recipe

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Boozy cakes

This delicious whiskey cake recipe cooks low and slow and is the perfect special something to display on your dessert table this holiday season.

Boozy cakes

Wonderful with coffee, tea or after-dinner aperitifs... these small whiskey cakes make an excellent hostess gift too. Your house will smell amazing while they're baking in the oven.

Whiskey cake recipe

Makes 5 small loaf cakes


  • 1 pound unsalted butter (4 sticks), room temperature
  • 2 cups sugar
  • 6 eggs separated, lightly beat the yolks and the whites
  • 3/4 cup whiskey
  • 4 cups flour, sifted
  • 3 cups chopped pecans
  • 2 cups golden raisins
  • 2 teaspoons cinnamon or nutmeg


  1. Place oven rack into the center and preheat oven to 300 degrees F (pure convection if possible).
  2. Using an electric hand or stand mixer, cream together the butter and sugar until fluffy. Mix in beaten egg yolks.
  3. Stir in whiskey alternating with sifted flour, lightly beating as you do until just combined.
  4. Add beaten egg whites and lightly beat or fold them in until just combined.
  5. Stir in pecans and raisins, cinnamon or nutmeg.
  6. Spoon batter into 5 greased small loaf pans (fill all the way to the top as these will not rise much).
  7. Bake for 1 hour.
  8. Seal in airtight container in preparation for Christmas. (Whiskey flavor intensifies as it sits.)


It is fine to use a large Bundt cake pan or 2 regular-size loaf pans for this recipe, you will simply have to increase the cook time to about 2 hours or until an inserted knife or chopstick comes out of the center clean.

More holiday dessert recipes

Coconut creme brulee recipe
Christmas bread pudding recipe
Salted caramel shortbread bites

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