Photo Credit: Maker's Mark Fruitcake by Jazz Guy, on Flickr
Bourbon fruitcake is an excellent choice when you want to try making something new. It has a lot of the same ingredients as cookies, so you'll likely find most of those resources are already in your kitchen cupboard!
2 cups mixed candied fruit, chopped coarse
1 cup candied cherries, halved
3 cup raisins
1 cup currants
1/2 cup bourbon
1 cup butter, at room temperature
1 cup firmly packed brown sugar
6 eggs, at room temperature
1/2 oz. unsweetened chocolate, melted
3 cups walnuts, coarsely chopped
2 cups all-purpose flour
1 tsp. ground nutmeg
1 tsp. ground cloves
1/2 baking soda
3/4 tsp. salt
½ cup brandy
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. Beat in the eggs, one 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"x4" inch tube pan. Bake in a preheated 300°F oven for 2 hours and 10 minutes. Remove to a rack. When the cake is cool enough to handle, remove it from the pan and cool on the rack.
Place the cooled cake in a stainless-steel pot with a lid and drizzle half the brandy over it. Cover and allow resting on the counter for 1 week. Slice and serve. This cake will keep for months in the fridge.