Recipe by Kittencal@recipezazz
Taken from Southern Living Magazine Nov/03 --- this makes two of the best fruitcakes you will ever have! --- I made this recipe more than a few times with rave reviews! --- plan ahead the fruitcakes must be baked wrapped tightly and stored for 2 days then brushed with glaze within the 2-day storing period after glazing you may freeze for up to 1 month, may I add that these are wonderful even without the bourbon glaze but better with it! --- you will *love* this fruitcake!
Top Review by Sydney Mike
I did opt out of the Jack Daniels in the glaze & also used dried cherries instead of the candied ones (realizing, then, that I also left out the great color they'd have given)! Still, THIS FRUITCAKE IS ABSOLUTELY GREAT, & I particularly enjoyed the use of the pineapple tidbits AND the orange & lemon! [Tagged, made & reviewed in the Cookathon for Kittencal]
- 1⁄4 cup fresh orange juice
- 2 tablespoons fresh orange juice
- 3 tablespoons white sugar
- 3 tablespoons Jack Daniels Whiskey (or use another brand whiskey)
- 1 cup golden raisin
- 1 cup dark raisin
- 1 cup canned pineapple tidbits, well drained
- 1⁄2 cup currants
- 1⁄4 cup fresh orange juice
- 1 cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla
- 5 large eggs
- 2 1⁄2 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 teaspoons grated orange zest
- 1 teaspoon lemon extract or 3 teaspoons grated lemon zest
- 1⁄2 cup candied green cherries, well packed (sliced in half or chopped)
- 1⁄2 cup candied red cherries, well packed (sliced in half or chopped)
Directions See How It's Made
- To prepare the orange-bourbon glaze (do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
- Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
- For the fruitcake; butter two (8 x 4-inch) loaf pans.
- In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
- In a large bowl beat butter until creamy (about 2 minutes).
- Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).
- Add in eggs and beat just until no yellow remains in the bowl.
- In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.
- Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.
- Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
- Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
- Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.
- Divide the batter evenly between the two pans.
- Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.
- Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
- Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
- Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
- Serve or freeze until ready to use.