I made a few changes: I reduced sugar to 1 1/2 cups, for the oil I used 1/2 cup walnut oil plus 1 cup canola oil; I used 3/4 cup whole wheat flour plus 2 1/4 c. all purpose flour; I happen to have an 8 ounce package of chopped dates, so I added them all; reduced chopped nuts to 1 1/2 cups chopped pecans, and finally, since the batter was so heavy and thick, I added 1/2 cup of natural applesauce instead of the bourbon. The cake completely filled my 12 cup Bundt pan (after baking) and was moist and delicious. It was a hit at our house and will be a family favorite from now on.

I made this recipe as is but substituted Rum for bourbon and made a cinnamon powered sugar and butter drizzle for frosting. Excellent!