ou like lots in your fruitcake.
Chop fruit as necessary
wo loaf pans. (The internet recipe specified lining the bottoms of
nd the 2/3 cup bourbon; pour over the fruit and
andied fruits, raisins, currants, and bourbon. Mix well, cover and marinate
Set oven to 350 degrees.
In a saucepan or microwave, melt butter, pour into a 15\" x 10\" baking pan.
Sprinkle with Vanilla wafer crumbs evenly on top.
Arrange fruits and nuts evenly on top of the crumb mixture; press down gently.
Combine the sweetened condensed milk with the Bourbon; pour evenly over top of fruit/nut mixture.
Bake for 20-25 minutes.
Remove from oven; cool completely.
Cut in squares.
ike.
VARIATION: this bourbon glaze recipe can also be done for
To prepare the orange-bourbon glaze (do this firstly) in
nd pour 2-3 tablespoons bourbon over each cake.
Cool
ot, cook the dried fruits, bourbon and orange juice just until
he raisins and cranberries and bourbon in a small microwave-safe
This recipe is for a 9.5-
aisins and 1/3 cup bourbon (apple juice) in large bowl
Pour bourbon over combined fruits and nuts,
randy or whisky (or use bourbon).
When everything has been
Cover the Fruit/Raisins with Bourbon in a jar or small
Follow directions on box for cake brownies.
Grease 9 x 13-inch glass/metal pan.
Bake per recipe on box.
Cool before turning out onto cookie sheet.
Brush 1/3 cup of bourbon over cake and poke brownies with toothpick.
Mix 1/2 cup soft butter, 3 tablespoons bourbon and powdered sugar.
Add green coloring. Spread on top of brownies (the side you brushed with bourbon) about 1/8-inch thick.
Harden in freezer.
stir in 1/2 cup bourbon whiskey; set aside to soak
o 1.5 cup of bourbon take HALF of the herbs
Cream butter and sugar, then add eggs and flour with salt, cream of tartar, baking soda and buttermilk.
Alternate flour and buttermilk mixing well.
Add bourbon, vanilla, nuts, fruit and then coconut, mixing after each addition.
In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.