How to Make a Fruitcake You Actually Want to Eat

The combination of dried fruits, bourbon and spices in this cake results in a delectable dessert that also makes a great holiday present.  

Fruit cake gets a bad rap — and normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth.

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1 Rehydrate the Dried Fruit

Heat oven to 350F.
In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump — about four to five minutes. There will be some liquid left.

Instead of microwaving the dried fruit, try putting it in a bowl with the liquid and soaking overnight!

2 Make the Cake

In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice, bourbon and fruit mixture. Stir to combine.  

Pour batter into a Bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a toothpick inserted into the cake comes out clean.

For a fun variation, try adding 3/4 cup of chocolate chips, pecans or hazelnuts into the batter.

3 Let Cool & Baste

Let the cake cool on a wire rack. When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake — if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.

4 Glaze & Decorate

Mix all the glaze ingredients together and drizzle over the top of the cake.

Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate. 

About Zac Young

Contributing Host of Cooking Channel's "Unique Sweets" and Executive Pastry Chef of David Burke Group.