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    You are in: Home / Recipes / Black Bourbon Fruitcake Recipe
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    Black Bourbon Fruitcake

    Average Rating:

     1 Total Reviews

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    • on March 03, 2012

      This is a very old recipe...I thought I had lost it when I moved last year and was shocked to find it
      here. My copy was wrinkled, yellow and barely readable. (I did find it, by the way). I've been
      making it for at least 35 years. I would like to comment. I DO line the the bottoms of
      the loaf pans and then grease them. When I make this, I dip 3 layers of bourbon-soaked cheesecloth (squeezed out) around each loaf after it is cooled. Then I wrap it in plastic and then aluminum foil, Do NOT put it in the fridge. I don't like citron...too bitter. So I add candied
      pineapple (or any of the other fruits) instead. It is sometimes a challenge to find the candied
      fruits...not all stores carry them.
      I make this in October and don't serve it until during the Christmas holidays. I store it in a cool
      dry place (like the basement) and after a few weeks open the wrappings and brush with a little more bourbon, resealing afterward.You either like fruitcake or you don't. And for those friends and relatives who are fans, they absolutely love this. It's worth the time and effort, believe me.

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    Nutritional Facts for Black Bourbon Fruitcake

    Serving Size: 1 (214 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 672.7
     
    Calories from Fat 216
    32%
    Total Fat 24.0 g
    37%
    Saturated Fat 9.5 g
    47%
    Cholesterol 74.7 mg
    24%
    Sodium 358.3 mg
    14%
    Total Carbohydrate 110.1 g
    36%
    Dietary Fiber 6.2 g
    25%
    Sugars 70.2 g
    280%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    green cherries

    citron

    Detailed Nutrition Values About Nutrition Info
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