Best Bourbon Fruit Cake Recipe

Pour over the fruit and nuts.

Best bourbon fruit cake recipe.

Cream together the butter and brown sugar until fluffy in a kitchenaid mixer. Stir 1 3 cup bourbon into milk in measuring cup. Remove from oven and allow to cool for 15 minutes before turning out. Combine the orange juice and the 2 3 cup bourbon.

May take longer than 5 hours. This southern bourbon cake certainly has that. Refrigerate overnight and saturate again with bourbon. Be sure to get a good bourbon because that s where all the flavor is going to come from.

Soak all fruits and nuts in 1 cup kentucky bourbon for 24 hours. Add eggs one at a time beating after each addition and set aside. Sift all dry ingredients and stir until well combined. Beat in eggs and vanilla.

Or carefully remove cake from the pan after about 5 minutes loosening its edges first. Fruitcake can remain in its pan for storage if desired. Set the cake on a rack to cool. Make a batter with the sugar applesauce butter molasses and egg yolks.

It s a dense cake that has a strong bourbon flavor mellowed with the addition of buttery chopped pecans. Cream softened butter and sugar using an electric mixer until well combined. Add the melted chocolate walnuts and the marinated fruit along with the bourbon. Mix well cover and marinate 3 hours on the counter.

Then more bourbon is poured over the warm cake and finally a bourbon butter glaze is drizzled over the top. Let the fruit marinate in a cool place for 1 full day or at least 20 hours. The cakes are done when a cake tester inserted into the center comes out clean. In another bowl cream shortening and sugar until light and fluffy.

On the first day combine the candied orange peel candied citron candied pineapple red and green candied cherries currants raisins walnuts and almonds. Test cake with wooden pick. 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.

Line tube pan with waxed paper and pour cake batter into pan. Place fruit and liquid in a non reactive pot with the sugar butter apple juice and spices. Grease and flour a 10 inch tube pan and line the bottom with greased waxed paper. Remove the cakes from the oven.

Pour the batter into the pan. Brush the warm cake with rum or brandy. Beat in the eggs on at a time. Preheat oven to 300.

Bring mixture to a boil stirring often then reduce heat and simmer for 5 to 10 minutes. Add beaten egg whites last. Place fruit and nuts in a large bowl and toss well with the 1 2 cup all purpose flour. Wrap cake with bourbon soaked cheesecloth then with plastic wrap.

Combine fruit and nuts.