Apple Pecan Whiskey Cake
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon espresso powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cardamom
  • 1 cup oil (I used peanut oil)
  • 3 eggs
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 1 tablespoon molasses
  • ½ cup whiskey (or you could substitute apple juice)
  • 1 tablespoon vanilla
  • ½ cup buttermilk
  • 1 cup chopped, toasted pecans
  • 1 cup peeled, cored, and chopped apple (about 1 average size apple)
  1. Heat oven to 350F. Set rack in the center of the oven.
  2. Sift together twice: the flour, baking powder, baking soda, salt, espresso powder, cinnamon, nutmeg, ginger, and cardamom. Remove 2 tablespoons of flour mixture and toss it in a small bowl with the chopped apple. Set aside.
  3. In a large bowl, beat together the oil, eggs, brown sugar, white sugar, and molasses for 2 minutes.
  4. Add the whiskey and vanilla and beat well.
  5. Alternately add the dry ingredients and buttermilk, beginning with the dry ingredients and ending with the buttermilk, adding one-third of each at a time. Beat on low with each addition, just until incorporated. Don't over beat!
  6. Fold in pecans and chopped apple.
  7. Grease and flour (or use a flour/oil combination spray like Baker's Joy) a bundt pan. Spoon batter evenly in pan an place in preheated oven.
  8. Bake for approximately 50-55 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the cake.
  9. Cool on a rack for 10 minutes, then turn cake out to cool.
  10. This cake is delicious when served barely warm with a dollop of whipped cream or ice cream.
Recipe by The Rowdy Baker at