Bourbon Fruitcake

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READY IN: 2hrs
Recipe by Chef MB

Another one from the files. I need to do some baking!

Ingredients Nutrition


  1. Combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly. Set aside.
  2. Cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
  3. Add eggs, one at a time, beating after each addition.
  4. Combine remaining 3 cups flour, baking powder, and nutmeg. Add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture. Stir in fruit mixture.
  5. Spoon batter into a greased and waxed paper-lined 10-inch tube pan.
  6. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
  8. NOTES :
  9. Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
  10. Yield: one 10-inch cake.
  11. ________.

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