Maria's Pisco Cake is a dense, moist, delicious cake made with Peruvian Pisco which delivers a wonderful fragrance as well as flavor. It needs no embellishments; just slice and enjoy with a cup of coffee or glass of milk.

This cake is incredible and it's the perfect cake to serve for dessert or have around for a snack. Don't be surprised if it disappears quickly because it's that good. In fact, when I make this for my family, it's gone before it cools.

My Grandmother, Mama Maria, was a fabulous baker every time she was in the kitchen I would watch her bake as she sang and danced to Spanish waltzes playing in the background. Whenever she visited from Peru, she spoiled us with her creations.

Cake batter in bundt pan ready for baking.

One day my Grandmother was in the kitchen making this cake. It came out of the oven and my brother and I begged for a piece. Of course, she said we'd have to wait. My brother and I didn't want to wait and really wanted a piece of that cake.

I looked at him and told him to be the lookout. I lifted the cake from the plate and sliced off the entire bottom which is the best part because it's so moist and sticky. You know, the part that sticks when you lift a piece off the plate?

I took the bottom of the cake, which was about a ½ inch thick, and split it with my brother. I replaced the remainder of the cake back onto the plate. We giggled and stuffed our faces. I don't know if she knew or not, but if she did, she didn't give us up. I was just 7 or 8 years old and I was headed down a bad path at an early age!

This cake requires no frosting or sugar topping because it's perfect just as it is. If you want to take it to another level, serve with sweetened sliced strawberries and some whipped cream. OMG.

I miss you and will always love you, Mama Maria.

Try some of my other desserts:

Life is too short for mediocre food.

A slice of Maria's pisco cake on a plate.

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Maria's Pisco Cake

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Serves 12 - 14

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Author: Natalie Gregory

Ingredients

2 sticks unsalted butter room temperature
2 ¾ cups sugar
5 large eggs room temperature*
3 cups flour 14.6 ounces plus a little extra for coating pan
2 teaspoons baking powder
¾ teaspoon fine salt
1 cup milk 2% or whole, room temperature
2 tablespoons shot Peruvian Pisco
2 teaspoons vanilla

Instructions

Preheat oven 325°F.
Butter and flour a Bundt or tube pan. I use the wrappers from the butter to grease the pan then add a little more if needed to fully coat the pan. Then add a little flour and tap to coat the entire inside of pan. Discard any loose flour. Alternatively, you can use a baking spray.
Beat butter for 1 minute and gradually add sugar. Beat 5 minutes on medium high speed until pale and creamy.
Meanwhile, combine the flour, baking powder, and salt in a separate bowl and set aside.
Combine the milk, pisco, and vanilla in a measuring cup and set aside.
After 5 minutes of beating the butter and sugar, add eggs one at a time, incorporating fully after each one.
Scrape down bowl.
Add in half of flour and beat until just combined.
Stream in all the milk and beat to incorporate. It may look curdled but it will come together after adding more flour.
Add remaining flour and mix just until combined.
Scrape down bowl and beat another 20 seconds.
Pour into prepared pan and even out.
Bake for 1 hour 10 minutes but check after 65 minutes.
Let cool in pan 15 minutes.
Turn out onto cooling rack and let cool completely. Serve and enjoy.