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Ingredients
| candied mixed fruit: 2 cups |
| seedless raisins (packed): 1 1/2 cups |
| pecans: 1 1/2 cups (chopped) |
| all-purpose flour (unsifted): 3 1/2 cups (divided) |
| salted butter: 1 1/2 cups (softened) |
| granulated sugar: 3/4 cup |
| eggs: 6 |
| baking powder: 1 1/2 tsp |
| whole nutmeg: 3/4 tsp |
| 2% milk: 1/3 cup |
| bourbon: 1/3 cup |
| bourbon: 1/2 cup |
Bourbon Fruitcake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
90 min -
Servings
1 serving(s)
Tags
- Combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly. Set aside.
- Cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Combine remaining 3 cups flour, baking powder, and nutmeg. Add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture. Stir in fruit mixture.
- Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
- Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
- NOTES :
- Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
- Yield: one 10-inch cake.
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