Best Bourbon Fruit Cake Recipe

Combine fruit and nuts.

Best bourbon fruit cake recipe.

Beat in eggs and vanilla. Stir 1 3 cup bourbon into milk in measuring cup. Beat in the eggs on at a time. Add eggs one at a time beating after each addition and set aside.

Wrap cake with bourbon soaked cheesecloth then with plastic wrap. Bring mixture to a boil stirring often then reduce heat and simmer for 5 to 10 minutes. This southern bourbon cake certainly has that. Add the melted chocolate walnuts and the marinated fruit along with the bourbon.

In a large bowl combine the candied fruits raisins currants and bourbon. Or carefully remove cake from the pan after about 5 minutes loosening its edges first. Then more bourbon is poured over the warm cake and finally a bourbon butter glaze is drizzled over the top. Cream softened butter and sugar using an electric mixer until well combined.

Combine the orange juice and the 2 3 cup bourbon. 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. Line tube pan with waxed paper and pour cake batter into pan. Test cake with wooden pick.

Add beaten egg whites last. Stir and then cover tightly. It s a dense cake that has a strong bourbon flavor mellowed with the addition of buttery chopped pecans. Fruitcake can remain in its pan for storage if desired.

Preheat oven to 300. Mix well cover and marinate 3 hours on the counter. Pour the batter into the pan. Make a batter with the sugar applesauce butter molasses and egg yolks.

Refrigerate overnight and saturate again with bourbon. Soak all fruits and nuts in 1 cup kentucky bourbon for 24 hours. Put flour and spices in a large paper bag add fruit and shake well and add to batter. Cream together the butter and brown sugar until fluffy in a kitchenaid mixer.

Remove the cakes from the oven. May take longer than 5 hours. Brush the warm cake with rum or brandy. Place fruit and nuts in a large bowl and toss well with the 1 2 cup all purpose flour.

Remove from oven and allow to cool for 15 minutes before turning out. 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. Sift all dry ingredients and stir until well combined.

Set the cake on a rack to cool. Pour over the fruit and nuts. On the first day combine the candied orange peel candied citron candied pineapple red and green candied cherries currants raisins walnuts and almonds. Grease and flour a 10 inch tube pan and line the bottom with greased waxed paper.

When almost cool brush sides and inside hole heavily with bourbon.