Name: New Orleans Nut Cake
Total time: 4320 min
Ingredients: 2 cups granulated sugar; 2 cups butter (4 sticks), softened; 6 large eggs; 3.5 cups all-purpose flour; 0.5 teaspoon salt; 1 cup bourbon, plus 2 tablespoons, divided; 2.75 cups golden raisins; 2 cups pecan halves, chopped; 1 slightly tart apple, sliced; 1 cup heavy cream; 3 tablespoons dark molasses; 0.125 teaspoon cinnamon

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.

Jessica B. Harris, Ph.D.

Published on March 1, 2022

Mildred Oliver's Nut Cake — Photo: Joy Howard

Active Time:

30 mins

Total Time:

3 days

Servings:

Nutrition Profile:

Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

Cake

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
⅛ teaspoon cinnamon

Directions

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.
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.
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.)
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.

Equipment

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.