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Pecan Cake

Submitted by Linda R. Hall


  • ½ lb butter
  • 2 1/3 C sugar
  • 6 eggs
  • 4 C flour
  • 1 Tbsp nutmeg
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 4 Tbsp grape juice
  • 1 C sour cream
  • 1 lb golden raisins
  • 2 lb chopped pecans
  • 1 C candied red cherries



Cream butter and sugar thoroughly, and add eggs one at a time. Add grape juice and blend thoroughly.

Sift together the dry ingredients and add alternately with the sour cream to the creamed egg mixture. Stir in pecans, raisins, and cherries. Pour batter into a greased and floured tube pan. Line bottom with parchment paper. Bake at 300° for 3 hours over a pan of hot water. Lay a piece of foil over the pan. Do not overbake this cake. It must be kept moist.


Amended version:

Substitute the following fruits for the fruits in the original version.

Box of golden raisins, 1 C chopped apricots, ½ C chopped dates, ½ C chopped figs. Soak overnight in ½ C Kentucky bourbon. Add to pecan-filled batter as above.

This recipe may be halved and baked in a loaf pan.

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