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Topic: Very Bourbony Fruitcake  (Read 255 times)
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howtocooklamb
« on: November 27, 2011 04:31:24 PM »

Soak candied fruits overnight in 1/2 cup of bourbon.
1 pound brown sugar
1 pound butter
6 eggs
2 ounces lemon extract
4 cups flour
1/2 cup of bourbon, plus extra for finishing the cakes
1/2 pound candied cherries, halved
1/2 pound candied pineapples, chopped into 1/2-inch cubes
1 pound chopped pecans
2 teaspoons baking powder
A pinch of salt
White, or light, Karo syrup for glazing
Cream brown sugar, butter, eggs, lemon extract and salt. While stirring, add flour, fruit and finally nuts.
Line three loaf pans with wax or parchment paper, and split mixture evenly among the three.
Bake at 250 degrees for 2-1/2 hours or when they have just begun to pull away from the sides of the pan and the tops are lightly browned.

To glaze, you can brush the Karo syrup on top after taking cakes out of the oven.

When cakes are cool, brush tops and sides with bourbon. Wrap cakes in a bourbon-soaked cheesecloth. Wrap it all in heavy aluminum foil and seal well. Store in a cool, dry location.  You can brush the cake occasionally with bourbon to add moisture.
Makes 3 cakes
« Last Edit: November 27, 2011 04:49:16 PM by howtocooklamb » THIS ROCKS   Logged

Antidigger
« Reply #1 on: November 28, 2011 02:04:36 AM »

An interesting take on a fruit cake.
THIS ROCKS   Logged

Look twice, buy once. Nooooo
Look twice, decide I can make one instead.
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