Bourbon Fruitcake

Bourbon Fruitcake
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.