Boo Bourbon Sourdough Fruitcake
- Ready In:
- 2hrs 55mins
- Ingredients:
- 21
- Yields:
-
1 Large Cake
- Serves:
- 16-20
ingredients
- pan release spray
- 2 cups candied fruit
- 1 cup raisins
- 2 cups Bourbon
- 1 1⁄2 cups butter
- 1 cup granulated sugar
- 1 cup brown sugar (Firmly Packed)
- 2 -3 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup sourdough starter
- 6 large eggs
- 3 cups unbleached flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon clove
- 1⁄2 cup flour
- 1 cup chopped pecans
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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RECIPE SUBMITTED BY
I come from an incredible couple that went against all odds to be together. A runaway slave and a Morman missionary's daughter. I've just personally come through 3 years of fighting back from being beaten up on the job several times to the point of becoming near agoraphobic and a shut in. I'm now reclaiming my strength, spirit, and life. After that experience I realized if my life was worth living it was worth living the way I want to live it. I work on my writing and have since developed a desire to create and learn to cook recipes of my choosing instead of running to fast food joints when I'm stressed. I've started losing the weight I've gained from the 3 years on disability and hiding from the world. So I'm exploring all those items I've always wanted to make or work with. I created my own sourdough starter from scrach that I hope someday to pass on to my children someday when I have them. I'm going to create my signature recipes that I'll leave as a legacy to them, which is why I'm here.