Best Christmas Bourbon Fruitcake Squares Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL CANADIAN CHRISTMAS CAKE



Traditional Canadian Christmas Cake image

One the prairies, one was measured by the flavour and texture of their dark fruitcake. Everyone made it. Everyone had an opinion. It is the bourbon that makes all the difference to me, in this exotic dark fruit cake. Makes 2 loaves or 5 small loaves. Must be made a minimum of 4 weeks before the holiday season.

Provided by Valerie Lugonja

Categories     Dessert

Time 1h20m

Number Of Ingredients 23

¾ c softened butter
1 ¼ c firmly packed brown sugar
3 large eggs
2 ½ c all purpose sifter flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon ground allspice
½ cup dark molasses
½ cup brewed black coffee ((or espresso))
½ cup bourbon
1 pound dark raisins
½ pound candied red cherries (whole)
½ pound candied green cherries (whole)
¼ pound candied orange peel (chopped)
¼ pound candied lemon peel (chopped)
½ pound chopped citron
½ pound dark pitted dates (chopped)
1 cup pecans (toasted whole)
Bourbon for soaking cheesecloth in and brushing on
½ cup warmed red currant jelly
Pecan halves (, and candied cherry halves)

Steps:

  • Place all fruit in large bowl; add bourbon and soak for 2-4 hours
  • Preheat oven to 300°F and grease two 9 x 5 loaf pans 2 1/2 inches deep or five 5 3/4 x 3 pans 2 inches deep
  • Line bottoms with parchment paper; butter it (the original recipe was waxed paper)
  • Cream together butter and brown sugar; beat in the eggs.
  • Sift all dry ingredients; beat into butter mixture
  • Add molasses and brewed black coffee or espresso to mixture; combine well
  • Fold in the nuts and bourbon soaked in fruit
  • Carefully pack the batter into the prepared pans almost to the top (I used an offset spatula to finish the tops of each cake)
  • Place pans on centre rack of oven in a bain marie (place pans in a larger pan and pour hot water halfway up the sides); bake for 2 to 2 ½ hours, or until toothpick comes out clean (the small cakes took 50 minutes, so watch carefully after 45 minutes)
  • If the tops brown too quickly, place foil over the top
  • Cool 30 minutes, then remove and set on wire rack
  • Wrap carefully in a triple layer of cheesecloth that has been soaked in bourbon
  • Seal tightly in aluminum foil and store in a cool dry place until the holiday season
  • Once a week, remove foil, and brush additional bourbon onto the cheese cloth
  • The longer it is stored, the more times it is dowsed, the more pungent and flavourful it becomes.

BOURBON FRUITCAKE



Bourbon Fruitcake image

Make and share this Bourbon Fruitcake recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 5h45m

Yield 1 fruitcake, 16-20 serving(s)

Number Of Ingredients 16

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

Steps:

  • In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
  • Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
  • Beat in the eggs, on at a time.
  • Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
  • 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.
  • Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
  • When the cake is cool enough to handle. Remove from the pan and cool on the rack.
  • 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.
  • Slice and serve. This cake will keep for months in the refrigerator.

HOLIDAY BOURBON FRUITCAKE



Holiday Bourbon Fruitcake image

Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!

Provided by Cookin' Canuck

Categories     Desserts     Cakes     Holiday Cake Recipes

Time P2DT4h5m

Yield 30

Number Of Ingredients 30

1 cup chopped candied orange peel
1 cup chopped candied citron
1 cup chopped candied pineapple
1 cup halved red candied cherries
1 cup halved green candied cherries
1 cup dried currants
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts
¾ cup chopped almonds
½ cup orange juice
⅔ cup bourbon whiskey
4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
2 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups butter, room temperature
1 cup packed brown sugar
½ cup white sugar
6 egg yolks
¾ cup applesauce
½ cup bourbon whiskey
1 teaspoon vanilla extract
½ cup molasses
6 egg whites

Steps:

  • On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
  • On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  • In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
  • In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
  • On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
  • Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g

BOURBON FRUITCAKE



Bourbon Fruitcake image

I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.

Provided by Toby Jermain

Categories     Dessert

Time 3h30m

Yield 6 loaves

Number Of Ingredients 20

2 cups mixed candied fruit
1/2 cup dried apricot, coarsely,cut in 1/2 inch pieces
1/2 cup diced dried pineapple, cut in 1/2 inch pieces
3 ounces packages craisins
1 1/2 cups raisins
2 1/2 cups very coarsely chopped pecans
1 1/2 cups butter, softened
1 3/4 cups sugar (preferably superfine, but regular granulated sugar is OK)
6 eggs
2 cups all-purpose flour, sifted after measuring
1 cup whole wheat flour, sifted
1/2 teaspoon salt
2 teaspoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1/3 cup milk
1 1/3 cups Bourbon, bourbon whiskey,divided (or more)
vegetable shortening, for greasing pans
wax paper
1/2 cup dry sherry, about

Steps:

  • Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
  • Additional fruit and nuts can be added if you like lots in your fruitcake.
  • Chop fruit as necessary.
  • Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
  • Very coarsely chop pecans.
  • Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
  • Cream softened butter and sugar, using an electric mixer, until well combined.
  • Add eggs, one at a time, beating after each addition, and set aside.
  • Sift all dry ingredients, and stir until well combined.
  • Stir 1/3 cup bourbon into milk in measuring cup.
  • Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
  • When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
  • Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
  • Preheat oven to 350 degrees F.
  • Grease 5-6 mini-loaf pans (3"x5½”x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
  • If using mini-loaf pans just press 5 or 5½” wide pieces crosswise in pans; don’t worry about the pan ends.
  • Fill pans just to the top or a little below with batter, dividing evenly.
  • Fruitcakes will rise just a little above the top a little during baking, but they won’t overflow.
  • If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
  • Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
  • When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
  • Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
  • Brush loaves generously with dry sherry, and return to racks to cool completely.
  • Allow to set overnight, covered, for sherry to soak in to loaves.
  • Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
  • Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
  • Wrap in foil, and set in a cool place to age for 1 week.
  • Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
  • Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
  • This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
  • This recipe can easily be doubled if your oven is large enough to handle all the pans.

Nutrition Facts : Calories 1659.1, Fat 85.6, SaturatedFat 34.1, Cholesterol 335.4, Sodium 731.3, Carbohydrate 162.7, Fiber 11.2, Sugar 98.1, Protein 20.1

WHITE CHRISTMAS FRUITCAKE WITH ORANGE-BOURBON GLAZE



White Christmas Fruitcake With Orange-Bourbon Glaze image

Taken from Southern Living Magazine Nov/03 --- this makes two of the best fruitcakes you will ever have! --- I made this recipe more than a few times with rave reviews! --- plan ahead the fruitcakes must be baked wrapped tightly and stored for 2 days then brushed with glaze within the 2-day storing period after glazing you may freeze for up to 1 month, may I add that these are wonderful even without the bourbon glaze but better with it! --- you will *love* this fruitcake!

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time P2DT1h

Yield 2 (8x4-inch) loaf cakes

Number Of Ingredients 20

1/4 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 golden raisin
1 cup dark raisin
1 cup canned pineapple tidbits, well drained
1/2 cup currants
1/4 cup fresh orange juice
1 cup butter, softened
1 cup white sugar
2 teaspoons vanilla
5 large eggs
2 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons grated orange zest
1 teaspoon lemon extract or 3 teaspoons grated lemon zest
1/2 cup candied green cherries, well packed (sliced in half or chopped)
1/2 cup candied red cherries, well packed (sliced in half or chopped)

Steps:

  • 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.

Nutrition Facts : Calories 2707.9, Fat 107, SaturatedFat 62.6, Cholesterol 772.8, Sodium 1661.8, Carbohydrate 400.3, Fiber 13.8, Sugar 244.2, Protein 40

FRUITCAKE BARS



Fruitcake Bars image

"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1-3/4 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3 cups coarsely chopped walnuts
1-1/2 cups coarsely chopped candied pineapple
1-3/4 cups red and green candied cherries, halved
2 cups pitted dates, halved

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

HOLIDAY FRUITCAKE BARS



Holiday Fruitcake Bars image

No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.

Provided by justcallmetoni

Categories     Bar Cookie

Time 40m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

2 eggs
1 cup sifted powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup candied fruit
1/3 cup currants
1 cup powdered sugar
2 tablespoons rum

Steps:

  • Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
  • Add in 1 cup sifted powdered sugar and vanilla.
  • Mix together flour, baking powder and salt.
  • Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
  • Add the rest of the flour mix to the eggs and sugar.
  • Fold fruit and nuts into batter.
  • Spoon batter into a well greased 11" by 7" pan.
  • Some years I use parchment paper instead.
  • Bake at 350 degrees for 30 minutes.
  • Mix together rum and second cup of powdered sugar to make a glaze.
  • Spread the icing onto the bars about 5 minutes after they've come out of the oven.
  • Let bars cool and cut into bars.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #holiday-event     #cookies-and-brownies     #bar-cookies     #christmas     #number-of-servings

Related Topics