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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

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PRODUCT: Bootleg Bakery Bourbon Cake

The aroma and flavor are redolent of
bourbon. Photo by Elvira Kalviste | THE


“Grandfather loved Kentucky bourbon so much he brought it home by the case with his name printed on the label,” says Cormas Clary Williams. “Grandmother rolled her eyes and turned his bourbon into food for the whole family.”

“We all called it Booze Cake. In my family, you knew you had arrived when you were old enough to get your own booze cake from Grandmother.”

Thanks to product labeling, we know what’s in the “secret recipe, passed down through the generations”: pecans, walnuts, golden raisins, cane sugar, whole wheat flour, eggs, butter, bourbon whiskey, nutmeg, baking soda and salt.

The three-pound bourbon cake is handcrafted in Seattle by way of its spiritual origins in Kentucky.

This cake is baked for Bourbon lovers. While you’ll taste the alcohol, you won’t get snockered: The bourbon is less than 1% by weight.

That encouraged us to pull out our bottle of Blanton’s single barrel bourbon. We enjoyed a shot with our slice of bourbon cake.


This dense, moist Southern-style cake has great texture, both from the rough crumb and the large pieces of nuts. No feminine cake, this bourbon cake is definitely macho.

So what does Grandma’s “booze cake” taste like?

First, there’s the bourbon that wafts up through the crumb and delights the nose.

Then there’s the noticeably low level of sugar—less than in the average muffin. We’re not complaining: It enables the slightly smoky bourbon to be the star.

And it’s what makes this a perfect cake for those who don’t like sweets. Sitting back after dinner with a slice and a shot is a happy end to dinner.

Only 100 bourbon xakes have been made for the holiday season, at $59.95. Ordering begins on November 15th.

Head for the Bootleg Bakery website to claim yours.

Find more of our favorite cakes and cake recipes.


Only 100 gift tins have been made for the 2012 holiday season. Photo by Elvira Kalviste | THE NIBBLE/



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