IRISH WHISKEY FRUITCAKE
This is the fruitcake I made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 - 4 weeks for the flavors to meld and age well. Prep time is only a guess.
Provided by Debbie R.
Categories Dessert
Time 2h45m
Yield 1 fruitcake
Number Of Ingredients 17
Steps:
- Grease a 9x5x3-inch loaf pan.
- Mix flour, baking powder, cinnamon, mace and cloves.
- Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries.
- Spoon into prepared pan. Spread top evenly.
- Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack.
- Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.
Nutrition Facts : Calories 6801.1, Fat 271.1, SaturatedFat 101.6, Cholesterol 789, Sodium 2055, Carbohydrate 1059.9, Fiber 50, Sugar 771.9, Protein 68.1
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
IRISH WHISKEY CAKE
Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
Provided by MARBALET
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h40m
Yield 9
Number Of Ingredients 13
Steps:
- Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
- In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
- To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 97.7 g, Cholesterol 109 mg, Fat 17.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 10.3 g, Sodium 312.2 mg, Sugar 71.7 g
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