New Orleans Nut Cake

Molasses-flavored whipped cream connects the past and the present in this New Orleans cake. Read more about this cake and its history here.

Mildred Oliver's Nut Cake
Photo: Joy Howard
Active Time:
30 mins
Total Time:
3 days
Nutrition Profile:



  • 2 cups granulated sugar

  • 2 cups butter (4 sticks), softened

  • 6 large eggs

  • 3 ½ cups all-purpose flour

  • ½ teaspoon salt

  • 1 cup bourbon, plus 2 tablespoons, divided

  • 2 ¾ cups golden raisins

  • 2 cups pecan halves, chopped

  • 1 slightly tart apple, sliced

Creole Fluff

  • 1 cup heavy cream

  • 3 tablespoons dark molasses

  • teaspoon cinnamon


  1. To prepare cake: Preheat oven to 300°F. Place a shallow pan of water at the bottom of the oven to add moisture. Generously coat a 10-inch (12-cup) Bundt pan (or tube pan), preferably nonstick, with cooking spray.

  2. Beat sugar and butter in the bowl of a stand mixer until well combined, about 1 minute. Add eggs, one at a time; beat until smooth, about 1 minute. Mix flour and salt in a medium bowl; add to the butter mixture alternately with 1 cup bourbon, starting and ending with the flour mixture and beating well after each addition, about 2 minutes. Fold in raisins and pecans. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 1½ to 1¾ hours. Let cool in the pan for at least 2 hours or overnight.

  3. Remove the cake from the pan to a plate. Use a fork to poke holes all over the cake; sprinkle with the remaining 2 tablespoons bourbon. Arrange apple slices on top of the cake, cover with plastic wrap and refrigerate for 3 to 5 days. (The apple slices will keep the cake moist and should be removed before serving.)

  4. Before serving, prepare Creole fluff: Combine cream, molasses and cinnamon in a medium bowl. Beat with an electric mixer on high speed until stiff peaks form, about 1 minute. Serve with the cake.

To make ahead

Prepare through Step 3 and refrigerate for up to 5 days. Continue with Step 4 just before serving.


10-inch (12-cup) Bundt pan or tube pan, preferably nonstick

Nutrition Facts (per serving)

458 Calories
26g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 458
% Daily Value *
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 29g
Added Sugars 19g 38%
Protein 5g 10%
Total Fat 26g 33%
Saturated Fat 13g 65%
Cholesterol 99mg 33%
Vitamin A 692IU 14%
Vitamin C 1mg 1%
Vitamin D 17IU 4%
Vitamin E 1mg 4%
Folate 62mcg 16%
Vitamin K 3mcg 3%
Sodium 75mg 3%
Calcium 41mg 3%
Iron 2mg 11%
Magnesium 29mg 7%
Potassium 246mg 5%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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