Bourbon Fruitcake - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment