White Christmas Fruitcake With Orange-Bourbon Glaze

READY IN: 49hrs


  • 14
    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 canned pineapple tidbits, well drained
  • 12
  • 14
    cup fresh orange juice
  • 1
    cup butter, softened
  • 2
    teaspoons vanilla
  • 5
    large eggs
  • 2 12
    cups flour
  • 1 14
    teaspoons baking powder
  • 12
    teaspoon salt
  • 3
    teaspoons grated orange zest
  • 1
    teaspoon lemon extract or 3 teaspoons grated lemon zest
  • 12
    cup candied green cherries, well packed (sliced in half or chopped)
  • 12
    cup candied red cherries, well packed (sliced in half or chopped)


  • 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.