2 hrs 45 mins
Debbie R.'s Note:
This is the fruitcake I made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 - 4 weeks for the flavors to meld and age well. Prep time is only a guess.
My Private Note
Units: US | Metric
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 3/4 cup butter, softened (or margarine)
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 (16 ounce) can apricot halves, drained and chopped
- 1/4 cup Irish whiskey, plus more
- Irish whiskey, to age and soak
- 2 cups seedless raisins
- 8 ounces mixed candied fruit, chopped
- 1 1/2 cups pecans, chopped
- 8 ounces candied red cherries, halved
- 4 ounces candied green cherries, halved
- 1Grease a 9x5x3-inch loaf pan.
- 2Mix flour, baking powder, cinnamon, mace and cloves.
- 3Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries.
- 4Spoon into prepared pan. Spread top evenly.
- 5Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack.
- 6Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.
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Nutritional Facts for Irish Whiskey Fruitcake
Serving Size: 1 (2144 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6801.0
- Calories from Fat 2439
- Total Fat 271.1 g
- Saturated Fat 101.5 g
- Cholesterol 789.0 mg
- Sodium 2055.0 mg
- Total Carbohydrate 1059.8 g
- Dietary Fiber 50.0 g
- Sugars 771.9 g
- Protein 68.0 g
The following items or measurements are not included:
candied green cherries