Bourbon Fruitcake

This is from The Frugal Gourmet Celebrates Christmas. Make it some weeks ahead of time.

• Ready In: 5 hrs 45 mins
• Serves: 16-20
• Yields: 1 fruitcake

Ingredients

• 2  cups  mixed candied fruit, chopped course
• 1  cup  candied cherry, halved
• 3  cups raisins
• 1  cup currants
• 1⁄2 cup Bourbon
• 1  cup butter, room temp
• 1  cup brown sugar, firmly packed
• 6  eggs, room temp
• 1⁄2 ounce  unsweetened chocolate, melted
• 3  cups walnuts, coarsely chopped
• 2  cups flour
• 1  teaspoon nutmeg
• 1  teaspoon ground cloves
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1⁄2 cup brandy

Directions

1. In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
2. Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
3. Beat in the eggs, on at a time.
4. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
5. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
6. Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
7. When the cake is cool enough to handle. Remove from the pan and cool on the rack.
8. Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
9. Slice and serve. This cake will keep for months in the refrigerator.