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


Credit: Joy Howard

Recipe Summary

30 mins
3 days

Nutrition Profile:



Creole Fluff


Instructions Checklist
  • 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.


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

Nutrition Facts

1 slice
458 calories; protein 5g; carbohydrates 47g; dietary fiber 2g; sugars 29g; added sugar 19g; fat 26g; saturated fat 13g; mono fat 9g; poly fat 3g; trans fatty acid 1g; cholesterol 99mg; vitamin a iu 692IU; vitamin b3 niacin 2mg; vitamin c 1mg; vitamin d iu 17IU; vitamin e iu 1IU; folate 62mg; vitamin k 3mg; sodium 75mg; calcium 41mg; iron 2mg; magnesium 29mg; phosphorus 98mg; potassium 246mg; zinc 1mg; omega 6 fatty acid 3g; niacin equivalents 1mg.