Bourbon Fruitcake
Source of Recipe
Evelyn Eldridge
Recipe Introduction
Mother used to make this cake, put it in top of a closet and pour a little bourbon on it every day for several weeks before Christmas.
List of Ingredients
2 cups sugar
6 eggs
4 cups flour
2 tsp nutmeg
1 1/2 cup butter, softened
1/2 cup molasses
2 1/2 tsp baking powder
1 (15 ounce) box raisins
1 cup chopped candied pineapple
1 cup chopped candied cherries
1 cup orange marmalade
2 cups chopped pecans
1 cup bourbonRecipe
Cream sugar and butter until light and fluffy; add eggs one at a time beating well after each addition. Add molasses and mix well. Combine flour, baking powder, and nutmeg; set aside. Combine fruits, marmalade and pecans in large bowl. Add 1 cup flour mixture and toss to coat fruit. Add remainder of flour mixture to creamed mixture alternately with bourbon. Mix well. Stir in fruits and nuts. Grease 10" tube pan (or two 9x5x3 pans). Line with greased brown paper. Spoon batter into pan and cover with greased brown paper. Bake at 250 degrees for 2 1/2 to 3 hours. Do not overcook. Cool completely. Garnish with additionan candied cherries if desired. Wrap cake in cloth that has been soaked in bourbon. Place in container or wrap with aluminum foil. Storing in refrigerator makes for easier slicing.
Better if made 2 or 3 weeks ahead of time. (Mother would add a little extra bourbon daily)
|
|
member logon
