BOURBON FRUITCAKE

Bourbon Fruitcake image

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.