Bourbon Fruit & Nut Cake
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A grand, traditional fruit and nut cake packed with pecans, cherries, and raisins, generously flavored with bourbon and aged for optimal flavor meld.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours | 2 days | 1 large tube cake |
🔪 Key Equipment
- Large tube pan
- Electric mixer
- Mixing bowls
- Sturdy spatula
- Wooden skewer
- Wax paper
Ingredients
Fruit and Nut Mixture
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound | Pecans | Coarsely chopped |
| 1 Pound | Maraschino Cherries | Drained and halved |
| 1 Pound | Currants | White currants or golden raisins |
| 1 Pound | Raisins | Standard |
Batter and Flavorings
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter | Softened (2 sticks) |
| 2 Cups | Sugar | Granulated |
| 6 | Eggs | Large |
| 3 ¼ Cups | Flour | All-purpose, divided |
| ½ Teaspoon | Salt | Fine |
| 1 Cup | Whiskey | Or bourbon |
| ¼ Cup | Whiskey | Optional, or bourbon, for aging |
Instructions
Step 1: Prep and Fruit Coating
- Preheat your oven to 325°F. Generously grease a large tube pan, then line it with greased wax paper or parchment paper.
- In a very large bowl, combine the 1 pound pecans, 1 pound maraschino cherries, 1 pound currants, and 1 pound raisins. Sprinkle ¼ cup of the flour over them and toss well to coat all the fruit and nuts.
Step 2: Mixing the Batter
- In a separate large bowl, cream the 1 cup butter and 2 cups sugar together with an electric mixer until light and fluffy.
- Add the 6 eggs one at a time, beating well after each addition.
- In another bowl, whisk together the remaining 3 cups of flour and the ½ teaspoon salt.
- Add the flour mixture to the creamed butter mixture in three parts, alternating with the 1 cup whiskey, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the bowl with the floured fruit and nuts. Using a sturdy spatula or your hands, mix until everything is thoroughly combined until the batter is extremely thick.
Step 3: Baking and Aging
- Spoon the batter into the prepared tube pan and spread it evenly.
- Bake for two hours, or until a long wooden skewer inserted deep into the center comes out clean.
- Let the cake cool in the pan. If desired, while the cake is still warm, you can sprinkle it with the additional ¼ cup whiskey.
- For the best flavor, wrap the cooled cake in foil and let it age for at least two days before slicing until the flavors fully meld.
💡 Make-Ahead & Storage: Wrap the cooled cake tightly in foil and store in a cool place to age for at least two days before serving.
Original Recipe Scan
