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
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.
LAYERED FRUIT DESSERT
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries.
BANANA BOURBON LAYER CAKE
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
- Beat egg whites until stiff; fold into batter.
- Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
- When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
- Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
- Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
- Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
LAYERED FRUIT DESSERT
Hope you have a big, clear glass bowl! It's the best way to showcase all of the beautiful fruit in this amazing layered dessert.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 16 servings, 2/3 cup each.
Number Of Ingredients 9
Steps:
- Layer fruit and crumbled ladyfingers in 2-1/2-qt. straight-sided glass bowl.
- Beat cream cheese, sugar and half the orange zest in large bowl with mixer until well blended. Gradually beat in orange juice. Stir in COOL WHIP; spread over ladyfingers. Sprinkle with remaining zest.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BOURBON PECAN CAKE
Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!
Provided by sal
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
- Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
- In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 60 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 221.3 mg, Sugar 38.3 g
CREAMY FRUIT AND CAKE LAYERS
Similar to English trifle, this dessert layers vanilla pudding, pound cake cubes and fresh berries in a bowl. It's a cool ending to summer meals.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
- Layer 1/2 of the cake cubes, fruit and pudding in 3-quart serving bowl. Repeat layers once.
- Refrigerate 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 140, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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