A rich, classic fruitcake designed to last for weeks. This recipe features walnuts, cherries, and raisins soaked in bourbon, baked into a dense, buttery cake that is then aged in a bourbon-soaked cheesecloth to develop its flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Chopped Walnuts or Pecans |
| 1 (3.5 oz) Jar | Candied Red Cherries, quartered |
| 2 Cups | Light or Dark Raisins |
| 1 Cup | Bourbon, divided |
| 3 1/2 Cups | Sifted All Purpose Flour |
| 1 1/2 Teaspoons | Baking Powder |
| 1/2 Teaspoon | Salt |
| 1 Teaspoon | Nutmeg |
| 1 1/2 Cups (3 sticks) | Butter or Margarine, softened |
| 2 Cups | Sugar |
| 1 Teaspoon | Vanilla |
| 7 | Eggs |
| Cheese Cloth |
Instructions
Day 1: Soak the Fruit
- In a large bowl, combine the nuts, cherries, and raisins. Pour ½ cup of the bourbon over them, mix well, cover, and let stand at room temperature overnight.
Day 2: Bake the Cake
- Preheat your oven to 325°F. Generously grease and flour a 10-inch Bundt or tube pan.
- In a medium bowl, sift together the flour, baking powder, salt, and nutmeg. Pour this over the soaked fruit mixture and toss with your hands until all the fruit and nuts are well coated with flour.
- In a separate large mixer bowl, beat the softened butter, sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each addition. After the last egg is added, continue to beat at medium speed for 4 minutes.
- By hand, using a sturdy wooden spoon, fold the butter and egg batter into the floured fruit mixture. Combine well; the final batter will be very thick.
- Turn the batter into the prepared pan and smooth the top.
- Bake in the center of the oven for 1 hour and 20 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Cool the cake on a rack for 20 minutes before carefully removing it from the pan.
- While the cake is still warm, soak a large piece of cheesecloth in the remaining ½ cup of bourbon and wrap the cake tightly in it.
- Wrap the cheesecloth-covered cake in foil. The cake will keep for several weeks in the refrigerator and needs to mellow for several days before serving.
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