This bourbon fruit cake is moist, tasty, and made with all types of candied fruit and nuts. It comes with a hint of orange and more than a hint of bourbon. The dish takes about three days to make, but it is well worth the time and effort!
Ingredients
- candied orange peel: 1 cup (chopped)
- candied citron: 1 cup (chopped)
- candied pineapple: 1 cup (chopped)
- red candied cherries: 1 cup (halved)
- green candied cherries: 1 cup (halved)
- currants: 1 cup (dried)
- raisins: 1 cup
- pitted dates: 1 cup (chopped)
- walnuts: 1 cup (chopped)
- almonds: 0.75 cup (chopped)
- orange juice: 0.5 cup
- Bourbon whiskey: 0.66667 cup
- all-purpose flour: 4 cups
- ground cinnamon: 2 tsp
- ground nutmeg: 2 tsp
- ground cloves: 1 tsp
- ground allspice: 1 tsp
- ground ginger: 1 tsp
- unsweetened cocoa powder: 2 tsp
- baking powder: 1 tsp
- salt: 0.5 tsp
- ½ cups butter, room temperature: 1 piece
- packed brown sugar: 1 cup
- white sugar: 0.5 cup
- egg yolks: 6 piece
- applesauce: 0.75 cup
- Bourbon whiskey: 0.5 cup
- vanilla extract: 1 tsp
- molasses: 0.5 cup
- egg whites: 6 piece
Metric Conversion
Stages of cooking
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On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
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On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
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In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
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In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
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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 fruit cakes on the baking sheet.
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Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover 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, and set over a wire rack. Once cool, remove 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 and let sit 8 hours to overnight before serving.
