Fruit Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c dried apricots, chopped
1/2 c dried cranberries, chopped
1/2 c golden raisins
1 1/4 c bourbon
1/2 c hazelnuts, chopped
1/2 c pistachios, chopped
1/2 c pecans, chopped
1 1/2 sticks butter, at room temperature
1 c brown sugar
2 eggs
2 tsp vanilla
2 Tbsp orange zest
1 1/2 c flour
1 tsp baking powder
1/2 tsp cinnamon
pinch salt
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Directions: |
Directions:Preheat oven to 350 F.
In a pot, simmer dried fruit in 1 cup bourbon for 5 minutes. Let cool. (Reserve the remaining bourbon for later.)
In a large bowl, cream butter and sugar. Fold in nuts, fruit and bourbon. Add eggs, vanilla and orange zest.
In a separate bowl, mix flour, baking powder, cinnamon and salt. Add to wet ingredients. Spoon into greased and floured bunt pan. Bake 2 hours.
Remove from oven and invert on to a plate. Drizzle remaining bourbon over. Let cake cool 30 minutes before serving. It will keep for up to 2 weeks. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:3 hrs |
Personal
Notes: |
Personal
Notes: This is not the weird red and green "candy" fruit cake block that is better used as a door stop. This is a liquor infused, dense traditional Christmas cake made with real fruit and nuts (you can use any dried fruit and nuts you like). To serve, I recommend cutting a slice, warming it for 20 seconds in the microwave and adding a scoop of vanilla ice cream.
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