Prep 2 hrs
Cook 1 hr 30 mins
I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.
- 2 cups mixed candied fruit
- 1⁄2 cup dried apricot, coarsely,cut in 1/2 inch pieces
- 1⁄2 cup diced dried pineapple, cut in 1/2 inch pieces
- 3 ounces packages craisins
- 1 1⁄2 cups raisins
- 2 1⁄2 cups very coarsely chopped pecans
- 1 1⁄2 cups butter, softened
- 1 3⁄4 cups sugar (preferably superfine, but regular granulated sugar is OK)
- 6 eggs
- 2 cups all-purpose flour, sifted after measuring
- 1 cup whole wheat flour, sifted
- 1⁄2 teaspoon salt
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon freshly grated nutmeg
- 1⁄3 cup milk
- 1 1⁄3 cups Bourbon, bourbon whiskey,divided (or more)
- vegetable shortening, for greasing pans
- wax paper
- 1⁄2 cup dry sherry, about
- Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
- Additional fruit and nuts can be added if you like lots in your fruitcake.
- Chop fruit as necessary.
- Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
- Very coarsely chop pecans.
- Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
- Cream softened butter and sugar, using an electric mixer, until well combined.
- Add eggs, one at a time, beating after each addition, and set aside.
- Sift all dry ingredients, and stir until well combined.
- Stir 1/3 cup bourbon into milk in measuring cup.
- Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
- When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
- Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
- Preheat oven to 350 degrees F.
- Grease 5-6 mini-loaf pans (3"x5½x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
- If using mini-loaf pans just press 5 or 5½ wide pieces crosswise in pans; dont worry about the pan ends.
- Fill pans just to the top or a little below with batter, dividing evenly.
- Fruitcakes will rise just a little above the top a little during baking, but they wont overflow.
- If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
- Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
- When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
- Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
- Brush loaves generously with dry sherry, and return to racks to cool completely.
- Allow to set overnight, covered, for sherry to soak in to loaves.
- Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
- Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
- Wrap in foil, and set in a cool place to age for 1 week.
- Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
- Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
- This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
- This recipe can easily be doubled if your oven is large enough to handle all the pans.