Bourbon Fruit Cake

    Recipe Picture:Bourbon Fruit Cake
    1

    Bourbon Fruit Cake

    (22)
    14days5hours


    19 people made this

    A real fruit cake should be made up to a month in advance. This one only gets better if you give it time to mellow and soak in the whiskey.

    Ingredients
    Serves: 14 

    • 2 cups (500ml) bourbon whiskey
    • 250g sultanas
    • 500g glace cherries, halved
    • 375g butter
    • 2 cups (440g) white sugar
    • 6 egg yolks
    • 6 egg whites
    • 2 cups (375g) packed brown sugar
    • 2 teaspoons ground nutmeg
    • 1 teaspoon baking powder
    • 5 cups (675g) flour
    • 500g chopped pecans
    • 1 cup (250ml) bourbon

    Directions
    Preparation:25min  ›  Cook:5hours  ›  Extra time:14days soaking  ›  Ready in:14days5hours25min 

    1. Preheat oven to 135 degrees C. Grease a 25cm ring tin and line bottom with baking paper.
    2. Soak raisins and cherries in 2 cups of bourbon for 48 hours. Before making cake drain well and reserve the bourbon.
    3. In a separate bowl mix flour, nutmeg and baking powder. Set aside.
    4. In a small bowl cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
    5. In a very large bowl combine the two sugar mixtures and blend well.
    6. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
    7. Add soaked fruit and fold in. Add nuts and fold in.
    8. In a clean medium bowl whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
    9. Pour into prepared ring tin. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours. Ovens vary, so watch the baking time. Test cake with a toothpick (may take longer than 5 hours).
    10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool brush sides and inside hole heavily with bourbon. Wrap cake with bourbon-soaked cheesecloth then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (22)

    Reviews in English (19)

    by
    18

    OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol, but I still gave it a 5 star rating because it deserves it. Thank you so much, Holly, for sharing this recipe. It will be a part of every Christmas from now on.  -  29 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    16

    The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs more fruit. The taste is wonderful and for a first time fruit cake this is a good start.  -  18 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    12

    I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite.  -  27 Dec 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 6 collections