Best Bourbon Fruit Cake Recipe

The cakes are done when a cake tester inserted into the center comes out clean.

Best bourbon fruit cake recipe.

Wrap cake with bourbon soaked cheesecloth then with plastic wrap. Stir and then cover tightly. Combine the orange juice and the 2 3 cup bourbon. Pour over the fruit and nuts.

Refrigerate overnight and saturate again with bourbon. Make a batter with the sugar applesauce butter molasses and egg yolks. Be sure to get a good bourbon because that s where all the flavor is going to come from. Place fruit and nuts in a large bowl and toss well with the 1 2 cup all purpose flour.

Add the melted chocolate walnuts and the marinated fruit along with the bourbon. This southern bourbon cake certainly has that. Stir 1 3 cup bourbon into milk in measuring cup. In another bowl cream shortening and sugar until light and fluffy.

In a large bowl combine the candied fruits raisins currants and bourbon. Mix well cover and marinate 3 hours on the counter. Bake at 275 f for about 3 to 3 1 2 hours or until a wooden pick or cake tester inserted in center comes out clean. When almost cool brush sides and inside hole heavily with bourbon.

Place fruit and liquid in a non reactive pot with the sugar butter apple juice and spices. May take longer than 5 hours. Put flour and spices in a large paper bag add fruit and shake well and add to batter. Bring mixture to a boil stirring often then reduce heat and simmer for 5 to 10 minutes.

On the first day combine the candied orange peel candied citron candied pineapple red and green candied cherries currants raisins walnuts and almonds. Then more bourbon is poured over the warm cake and finally a bourbon butter glaze is drizzled over the top. Grease and flour a 10 inch tube pan and line the bottom with greased waxed paper. Cream together the butter and brown sugar until fluffy in a kitchenaid mixer.

Beat in eggs and vanilla. Remove the cakes from the oven. Add eggs one at a time beating after each addition and set aside. Pour the batter into the pan.

Soak all fruits and nuts in 1 cup kentucky bourbon for 24 hours. Cream softened butter and sugar using an electric mixer until well combined. Beat in the eggs on at a time. Set the cake on a rack to cool.

Line tube pan with waxed paper and pour cake batter into pan. Preheat oven to 300. Let the fruit marinate in a cool place for 1 full day or at least 20 hours. Fruitcake can remain in its pan for storage if desired.

Brush the warm cake with rum or brandy. Combine fruit and nuts. Or carefully remove cake from the pan after about 5 minutes loosening its edges first. Sift all dry ingredients and stir until well combined.

Remove from oven and allow to cool for 15 minutes before turning out.