HOLIDAY BOURBON FRUITCAKE
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!
Provided by Cookin' Canuck
Categories Desserts Cakes Holiday Cake Recipes
Time P2DT4h5m
Yield 30
Number Of Ingredients 30
Steps:
- On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
- On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
- In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
- On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
- Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g
KENTUCKY BOURBON CAKE
Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
Provided by Holly
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
- Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
- In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
- In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
- In a very large bowl, combine the two sugar mixtures and blend well.
- Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
- Add soaked fruit and fold in. Add nuts and fold in.
- In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
- Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
- Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
Nutrition Facts : Calories 1076.8 calories, Carbohydrate 131.4 g, Cholesterol 140.1 mg, Fat 45.6 g, Fiber 5 g, Protein 11 g, SaturatedFat 15.4 g, Sodium 234.1 mg, Sugar 86.2 g
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
BLACK BOURBON FRUITCAKE
If you like fruitcake, you will really like this one. A co-worker at my husband's office said this is the best she's ever had. I got it from a magazine back in the 80's and again found it posted on the internet by Cheri Hahn, Rocky River. There were so many fruitcake recipes on Recipezaar I hope this isn't a duplicate.
Provided by Toni in Colorado
Categories Dessert
Time 3h
Yield 2 loaves, 14 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 300 degrees. Spray two loaf pans. (The internet recipe specified lining the bottoms of the pans with waxed paper and grease the paper. I did not.) Sift together flour, baking powder, cinnamon, allspice, salt and nutmeg onto a piece of waxed paper. Set aside. Beat together butter and brown sugar in a large mixing bowl until light and fluffy. Beat in eggs, flour mixture, molasses, coffee and bourbon. Fold in raisins, red cherries, green cherries, citron, dates, orange peel, lemon peel and pecan pieces. Divide batter evenly between the two pans. Bake on the center rack of your oven for 2 to 2 1/2 hours or until cake tester inserted comes out clean. Remove cakes from pans to wire rack to cool. For the topping, melt the jelly. Brush with jelly and arrange pecan and cherry halves on tops. Wrap carefully in triple layer of cheesecloth soaked in bourbon. Seal tightly with foil. Refrigerate.
- Note: I do not have my clipping that I originally used. That's why I went to the internet to find it. The internet recipe calls for different amounts of the candied fruits and the amount of jelly, so you might want to look it up to compare. Also I did not mix in the bourbon when I made it, nor did I soak it with bourbon. It is still good, but be sure to refrigerate.
- I do not remember how long it took to make this.
Nutrition Facts : Calories 672.7, Fat 24.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 358.4, Carbohydrate 110.2, Fiber 6.3, Sugar 70.2, Protein 7.2
BOO BOURBON SOURDOUGH FRUITCAKE
Extremely moist and tasty fruitcake. Can be eaten the same day you bake it. This can also be seasoned for weeks but extremely wonderful without adding more Bourbon than it already has!
Provided by Boo Berry
Categories Sourdough Breads
Time 2h55m
Yield 1 Large Cake, 16-20 serving(s)
Number Of Ingredients 21
Steps:
- Cover the Fruit/Raisins with Bourbon in a jar or small bowl, cover tightly and set aside for at least one week. The color of the fruit will fade after a couple of days.
- Spray large Bundt pan or Angel Food Cake pan with Pam flour release spray and set aside.
- In large bowl cream butter, sugars until mixed well and fluffy.
- Add Vanilla Extract, Almond Extract Sourdough starter, and blend well.
- Add Eggs and beat well at least 3 minutes.
- Pour Bourbon and Fruit into the mixture and blend about one minute on low speed.
- In a medium bowl sift together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, Cinnamon, Allspice, Cloves.
- Chop pecans into large pieces then mix with ½ Cup Flour in a small container and set aside.
- Add dry spice mixture into the large bowl and carefully blend until creamy.
- Fold in floured pecans.
- Pour into prepared pan and bake at 275°F approximately 2 hours.
- Test the Cake with a knife; make sure it comes out dry. Check every 15 minutes past 2 hours so that it doesn't become overcooked.
- Wait at least 20 minutes before turning out of the pan.
- Let Cool at least 1 hour before cutting.
Nutrition Facts : Calories 541.1, Fat 24.5, SaturatedFat 12.1, Cholesterol 125.1, Sodium 352.6, Carbohydrate 55.6, Fiber 1.9, Sugar 31.8, Protein 6.3
SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat a large nonstick griddle or large skillet over high heat.
- Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture-it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.
- Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.
- Yield: 8 servings
- Preheat oven to 350 degrees F.
- In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.
- Yield: 8 servings
RAISIN SPICE CAKE
"This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!" From Taste Of Home
Provided by The Daycare Lady
Categories Dessert
Time 1h
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. In a mixing bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until cake test done. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 427.5, Fat 10.4, SaturatedFat 2.7, Cholesterol 53.7, Sodium 259.4, Carbohydrate 80, Fiber 1.9, Sugar 50.8, Protein 6.2
BOURBON FRUITCAKE
I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.
Provided by Toby Jermain
Categories Dessert
Time 3h30m
Yield 6 loaves
Number Of Ingredients 20
Steps:
- Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
- Additional fruit and nuts can be added if you like lots in your fruitcake.
- Chop fruit as necessary.
- Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
- Very coarsely chop pecans.
- Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
- Cream softened butter and sugar, using an electric mixer, until well combined.
- Add eggs, one at a time, beating after each addition, and set aside.
- Sift all dry ingredients, and stir until well combined.
- Stir 1/3 cup bourbon into milk in measuring cup.
- Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
- When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
- Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
- Preheat oven to 350 degrees F.
- Grease 5-6 mini-loaf pans (3"x5½x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
- If using mini-loaf pans just press 5 or 5½ wide pieces crosswise in pans; dont worry about the pan ends.
- Fill pans just to the top or a little below with batter, dividing evenly.
- Fruitcakes will rise just a little above the top a little during baking, but they wont overflow.
- If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
- Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
- When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
- Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
- Brush loaves generously with dry sherry, and return to racks to cool completely.
- Allow to set overnight, covered, for sherry to soak in to loaves.
- Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
- Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
- Wrap in foil, and set in a cool place to age for 1 week.
- Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
- Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
- This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
- This recipe can easily be doubled if your oven is large enough to handle all the pans.
Nutrition Facts : Calories 1659.1, Fat 85.6, SaturatedFat 34.1, Cholesterol 335.4, Sodium 731.3, Carbohydrate 162.7, Fiber 11.2, Sugar 98.1, Protein 20.1
BOURBON FRUITCAKE
Make and share this Bourbon Fruitcake recipe from Food.com.
Provided by adopt a greyhound
Categories Dessert
Time 5h45m
Yield 1 fruitcake, 16-20 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
- Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
- Beat in the eggs, on at a time.
- Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
- Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
- Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
- When the cake is cool enough to handle. Remove from the pan and cool on the rack.
- Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
- Slice and serve. This cake will keep for months in the refrigerator.
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