Handwritten recipe for Louisiana Nut Cake
by: salvagedrecipes

Louisiana Nut Cake with Bourbon and Candied Fruit from Colleen Harris

Louisiana Nut Cake
Louisiana Nut Cake is a rich, fruit-and-nut-packed dessert known for its dense texture and bold flavor, enhanced by a splash of bourbon or wine. A beloved choice during the holidays or for special gatherings, this Southern classic blends candied cherries, pineapple, and pecans into a moist, buttery batter. The low-and-slow bake delivers an almost fruitcake-like consistency, perfect for slicing and savoring with coffee or tea. While it has similarities to a traditional fruitcake, its lighter crumb and warm, spiced notes make it uniquely Southern.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American, Southern
Servings 16
Calories 465 kcal

Ingredients
  

  • 1 cup butter (softened)
  • 2 cups sugar
  • 6 eggs (large )
  • 4 cups all-purpose flour (plain)
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • ½ cup milk
  • 1 lb pecans (chopped)
  • 1 cup bourbon ( or wine, for soaking fruit and nuts)
  • 1 lb candied cherries
  • 1 lb candied pineapple (drained, large pieces)
  • 1 cup fruit juice (from drained pineapple or additional juice)

Instructions
 

Step 1: Prep Fruit and Nuts

  • Soak raisins, pecans, candied cherries, and pineapple in 1 cup bourbon or wine for several hours or overnight.

Step 2: Cream Butter and Sugar

  • In a large bowl, cream together butter and sugar until light and fluffy.

Step 3: Add Eggs

  • Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 4: Combine Dry Ingredients

  • In a separate bowl, sift together flour, salt, nutmeg, and baking powder.

Step 5: Mix Batter

  • Alternate adding dry ingredients and milk to the butter mixture. Mix just until combined.

Step 6: Fold in Fruit

  • Stir in the soaked fruit/nut mixture and 1 cup fruit juice. Mix gently to combine.

Step 7: Bake

  • Pour batter into a greased and floured tube or bundt pan.
  • Bake at 300°F (150°C) for 4 hours.
  • If using two small loaf pans, bake at 275°F (135°C) for 1½ to 2 hours.

Step 8: Cool and Serve

  • Allow cake to cool in the pan for 15–20 minutes before turning out onto a wire rack. Cool completely before slicing.

Tips

  • Soak the candied cherries and pineapple overnight for deeper flavor, as noted on the card
  • Use bourbon for a classic Southern profile or wine for a milder version
  • Toast pecans lightly before adding for enhanced nut flavor
  • Line the tube pan with parchment to prevent sticking during the long bake
  • Wrap the cooled cake tightly and let rest 1 to 2 days before slicing for best texture
  • Brush warm cake with extra fruit juice or bourbon for added moisture
  • This cake freezes exceptionally well for holiday prep
  • Slice thinly, it is very rich and dense

Nutrition

Calories: 465kcalCarbohydrates: 52gProtein: 6gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 105mgSodium: 210mgPotassium: 260mgFiber: 3gSugar: 38gVitamin A: 420IUVitamin C: 6mgCalcium: 55mgIron: 1.8mg
Keyword bourbon cake, fruit and nut cake, heirloom recipe, holiday dessert, old-fashioned baking, southern dessert, vintage cake
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