Boo Bourbon Sourdough Fruitcake

Recipe by Boo Berry
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 55mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover the Fruit/Raisins with Bourbon in a jar or small bowl, cover tightly and set aside for at least one week. The color of the fruit will fade after a couple of days.
  • Spray large Bundt pan or Angel Food Cake pan with Pam flour release spray and set aside.
  • In large bowl cream butter, sugars until mixed well and fluffy.
  • Add Vanilla Extract, Almond Extract Sourdough starter, and blend well.
  • Add Eggs and beat well at least 3 minutes.
  • Pour Bourbon and Fruit into the mixture and blend about one minute on low speed.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, Cinnamon, Allspice, Cloves.
  • Chop pecans into large pieces then mix with ½ Cup Flour in a small container and set aside.
  • Add dry spice mixture into the large bowl and carefully blend until creamy.
  • Fold in floured pecans.
  • Pour into prepared pan and bake at 275°F approximately 2 hours.
  • Test the Cake with a knife; make sure it comes out dry. Check every 15 minutes past 2 hours so that it doesn’t become overcooked.
  • Wait at least 20 minutes before turning out of the pan.
  • Let Cool at least 1 hour before cutting.
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