Published May 27, 2008 by
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!
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.