Fruitcake can remain in its pan for storage if desired.
Best bourbon fruit cake recipe.
It s a dense cake that has a strong bourbon flavor mellowed with the addition of buttery chopped pecans.
This southern bourbon cake certainly has that.
Sift all dry ingredients and stir until well combined.
Mix well cover and marinate 3 hours on the counter.
Pour over the fruit and nuts.
Wrap cake with bourbon soaked cheesecloth then with plastic wrap.
Place fruit and liquid in a non reactive pot with the sugar butter apple juice and spices.
May take longer than 5 hours.
In a large bowl combine the candied fruits raisins currants and bourbon.
Be sure to get a good bourbon because that s where all the flavor is going to come from.
Make a batter with the sugar applesauce butter molasses and egg yolks.
Test cake with wooden pick.
Add the melted chocolate walnuts and the marinated fruit along with the bourbon.
Stir 1 3 cup bourbon into milk in measuring cup.
Place fruit and nuts in a large bowl and toss well with the 1 2 cup all purpose flour.
Set the cake on a rack to cool.
Remove from oven and allow to cool for 15 minutes before turning out.
Beat in the eggs on at a time.
Add eggs one at a time beating after each addition and set aside.
Combine 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.
The cakes are done when a cake tester inserted into the center comes out clean.
Cream softened butter and sugar using an electric mixer until well combined.
Put flour and spices in a large paper bag add fruit and shake well and add to batter.
Soak all fruits and nuts in 1 cup kentucky bourbon for 24 hours.
Preheat oven to 300.
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.
Add beaten egg whites last.
Line tube pan with waxed paper and pour cake batter into pan.
Pour the batter into the pan.
Cream together the butter and brown sugar until fluffy in a kitchenaid mixer.
Bring mixture to a boil stirring often then reduce heat and simmer for 5 to 10 minutes.
Beat in eggs and vanilla.
Brush the warm cake with rum or brandy.
Grease and flour a 10 inch tube pan and line the bottom with greased waxed paper.
Remove the cakes from the oven.
In another bowl cream shortening and sugar until light and fluffy.
Let the fruit marinate in a cool place for 1 full day or at least 20 hours.
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.
Combine the orange juice and the 2 3 cup bourbon.
