Boo Bourbon Sourdough Fruitcake Recipes

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BLACK BOURBON FRUITCAKE



Black Bourbon Fruitcake image

If you like fruitcake, you will really like this one. A co-worker at my husband's office said this is the best she's ever had. I got it from a magazine back in the 80's and again found it posted on the internet by Cheri Hahn, Rocky River. There were so many fruitcake recipes on Recipezaar I hope this isn't a duplicate.

Provided by Toni in Colorado

Categories     Dessert

Time 3h

Yield 2 loaves, 14 serving(s)

Number Of Ingredients 23

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter, at room temperature
1 1/4 cups light brown sugar, firmly packed
3 eggs, slightly beaten
1/2 cup dark molasses
1/2 cup coffee, black, brewed
1/2 cup bourbon whiskey
15 ounces raisins (one box)
1 1/3 cups red cherries, candied, chopped
1 1/3 cups green cherries, candied, chopped
1 1/2 cups citron, chopped
1 1/2 cups dates, chopped
3/4 cup orange peel, candied, chopped
3/4 cup lemon peel, candied, chopped
1 cup pecan pieces
1 cup currant jelly
24 pecans (halved pecans)
1/4 cup cherries, candied, halved

Steps:

  • Preheat oven to 300 degrees. Spray two loaf pans. (The internet recipe specified lining the bottoms of the pans with waxed paper and grease the paper. I did not.) Sift together flour, baking powder, cinnamon, allspice, salt and nutmeg onto a piece of waxed paper. Set aside. Beat together butter and brown sugar in a large mixing bowl until light and fluffy. Beat in eggs, flour mixture, molasses, coffee and bourbon. Fold in raisins, red cherries, green cherries, citron, dates, orange peel, lemon peel and pecan pieces. Divide batter evenly between the two pans. Bake on the center rack of your oven for 2 to 2 1/2 hours or until cake tester inserted comes out clean. Remove cakes from pans to wire rack to cool. For the topping, melt the jelly. Brush with jelly and arrange pecan and cherry halves on tops. Wrap carefully in triple layer of cheesecloth soaked in bourbon. Seal tightly with foil. Refrigerate.
  • Note: I do not have my clipping that I originally used. That's why I went to the internet to find it. The internet recipe calls for different amounts of the candied fruits and the amount of jelly, so you might want to look it up to compare. Also I did not mix in the bourbon when I made it, nor did I soak it with bourbon. It is still good, but be sure to refrigerate.
  • I do not remember how long it took to make this.

Nutrition Facts : Calories 672.7, Fat 24.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 358.4, Carbohydrate 110.2, Fiber 6.3, Sugar 70.2, Protein 7.2

BOURBON FRUITCAKE



Bourbon Fruitcake image

Make and share this Bourbon Fruitcake recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 5h45m

Yield 1 fruitcake, 16-20 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

BOO BOURBON SOURDOUGH FRUITCAKE



Boo Bourbon Sourdough Fruitcake image

Extremely moist and tasty fruitcake. Can be eaten the same day you bake it. This can also be seasoned for weeks but extremely wonderful without adding more Bourbon than it already has!

Provided by Boo Berry

Categories     Sourdough Breads

Time 2h55m

Yield 1 Large Cake, 16-20 serving(s)

Number Of Ingredients 21

pan release spray
2 cups candied fruit
1 cup raisins
2 cups Bourbon
1 1/2 cups butter
1 cup granulated sugar
1 cup brown sugar (Firmly Packed)
2 -3 teaspoons vanilla extract
1 teaspoon almond extract
1 cup sourdough starter
6 large eggs
3 cups unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon clove
1/2 cup flour
1 cup chopped pecans

Steps:

  • Cover the Fruit/Raisins with Bourbon in a jar or small bowl, cover tightly and set aside for at least one week. The color of the fruit will fade after a couple of days.
  • Spray large Bundt pan or Angel Food Cake pan with Pam flour release spray and set aside.
  • In large bowl cream butter, sugars until mixed well and fluffy.
  • Add Vanilla Extract, Almond Extract Sourdough starter, and blend well.
  • Add Eggs and beat well at least 3 minutes.
  • Pour Bourbon and Fruit into the mixture and blend about one minute on low speed.
  • In a medium bowl sift together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, Cinnamon, Allspice, Cloves.
  • Chop pecans into large pieces then mix with ½ Cup Flour in a small container and set aside.
  • Add dry spice mixture into the large bowl and carefully blend until creamy.
  • Fold in floured pecans.
  • Pour into prepared pan and bake at 275°F approximately 2 hours.
  • Test the Cake with a knife; make sure it comes out dry. Check every 15 minutes past 2 hours so that it doesn't become overcooked.
  • Wait at least 20 minutes before turning out of the pan.
  • Let Cool at least 1 hour before cutting.

Nutrition Facts : Calories 541.1, Fat 24.5, SaturatedFat 12.1, Cholesterol 125.1, Sodium 352.6, Carbohydrate 55.6, Fiber 1.9, Sugar 31.8, Protein 6.3

BOURBON FRUITCAKE



Bourbon Fruitcake image

I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.

Provided by Toby Jermain

Categories     Dessert

Time 3h30m

Yield 6 loaves

Number Of Ingredients 20

2 cups mixed candied fruit
1/2 cup dried apricot, coarsely,cut in 1/2 inch pieces
1/2 cup diced dried pineapple, cut in 1/2 inch pieces
3 ounces packages craisins
1 1/2 cups raisins
2 1/2 cups very coarsely chopped pecans
1 1/2 cups butter, softened
1 3/4 cups sugar (preferably superfine, but regular granulated sugar is OK)
6 eggs
2 cups all-purpose flour, sifted after measuring
1 cup whole wheat flour, sifted
1/2 teaspoon salt
2 teaspoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1/3 cup milk
1 1/3 cups Bourbon, bourbon whiskey,divided (or more)
vegetable shortening, for greasing pans
wax paper
1/2 cup dry sherry, about

Steps:

  • Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
  • Additional fruit and nuts can be added if you like lots in your fruitcake.
  • Chop fruit as necessary.
  • Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
  • Very coarsely chop pecans.
  • Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
  • Cream softened butter and sugar, using an electric mixer, until well combined.
  • Add eggs, one at a time, beating after each addition, and set aside.
  • Sift all dry ingredients, and stir until well combined.
  • Stir 1/3 cup bourbon into milk in measuring cup.
  • Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
  • When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
  • Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
  • Preheat oven to 350 degrees F.
  • Grease 5-6 mini-loaf pans (3"x5½”x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
  • If using mini-loaf pans just press 5 or 5½” wide pieces crosswise in pans; don’t worry about the pan ends.
  • Fill pans just to the top or a little below with batter, dividing evenly.
  • Fruitcakes will rise just a little above the top a little during baking, but they won’t overflow.
  • If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
  • Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
  • When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
  • Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
  • Brush loaves generously with dry sherry, and return to racks to cool completely.
  • Allow to set overnight, covered, for sherry to soak in to loaves.
  • Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
  • Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
  • Wrap in foil, and set in a cool place to age for 1 week.
  • Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
  • Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
  • This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
  • This recipe can easily be doubled if your oven is large enough to handle all the pans.

Nutrition Facts : Calories 1659.1, Fat 85.6, SaturatedFat 34.1, Cholesterol 335.4, Sodium 731.3, Carbohydrate 162.7, Fiber 11.2, Sugar 98.1, Protein 20.1

MINI FRUITCAKE



Mini Fruitcake image

These are in my published cookbook as 'Victorian Jewels'. They take fruitcake to a tasty new high and are very easy to make. Prep. time does not include the overnight marinating.

Provided by momthecook 2

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups mixed glace fruit
1/2 cup raisins
1/2 cup currants
1/2 cup golden raisin
1/2 cup brandy
1/3 cup butter
3/4 cup brown sugar
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 cup chopped walnuts (optional)

Steps:

  • Mix fruit, raisins, currants and brandy.
  • Let sit overnight.
  • In the morning, cream together the brown sugar, butter and egg.
  • Mix flour, salt, baking soda and spices.
  • Add to egg mixture.
  • Mix well and stir in marinated fruit.
  • Add walnuts if desired. (I do half with, half without nuts.).
  • Fill paper lined muffin cups 1/2 full.
  • Bake at 300F for 30 minutes.
  • While still warm pour 1/4 teaspoons brandy over each.
  • I gnerally mark the plain cakes with a 1/2 glace cherry and the ones with the nuts with a 1/2 walnut.

WONDERFUL MINI FRUITCAKE



Wonderful Mini Fruitcake image

These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 5 mini loaf fruit cakes

Number Of Ingredients 16

1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 lb chopped candied fruit
2 (8 ounce) packages pitted dates, chopped
1 (15 ounce) package raisins
1 cup chopped walnuts
1 cup chopped almonds or 1 cup pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 cup good quality orange juice (freshly-squeezed is best)
1 cup icing sugar
2 tablespoons milk

Steps:

  • Set oven to 325 degrees.
  • Grease five 5" x 3" mini loaf pans.
  • In a mixing bowl, cream butter and brown sugar.
  • Add eggs one at a time, beating well after each addition.
  • In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
  • In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
  • Stir in fruit and nut mixture, mix well.
  • Spoon into prepared mini loaf pans (pans will be full).
  • Bake at 325 degrees for 1 hour.
  • Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
  • Let stand 10 minutes before removing from the pans to wire racks.
  • In a bowl, combine the glaze ingredients.
  • With pastry brush, brush glaze over the warm loaves.
  • Cool completely.

HOLIDAY BOURBON FRUITCAKE



Holiday Bourbon Fruitcake image

Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!

Provided by Cookin' Canuck

Categories     Desserts     Cakes     Holiday Cake Recipes

Time P2DT4h5m

Yield 30

Number Of Ingredients 30

1 cup chopped candied orange peel
1 cup chopped candied citron
1 cup chopped candied pineapple
1 cup halved red candied cherries
1 cup halved green candied cherries
1 cup dried currants
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts
¾ cup chopped almonds
½ cup orange juice
⅔ cup bourbon whiskey
4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
2 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups butter, room temperature
1 cup packed brown sugar
½ cup white sugar
6 egg yolks
¾ cup applesauce
½ cup bourbon whiskey
1 teaspoon vanilla extract
½ cup molasses
6 egg whites

Steps:

  • On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
  • On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  • In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
  • In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
  • On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
  • Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g

BOO BEVERAGE



Boo Beverage image

Make and share this Boo Beverage recipe from Food.com.

Provided by tweetyfan

Categories     Beverages

Time 15m

Yield 9 serving(s)

Number Of Ingredients 6

2 cups orange juice
2 cups milk
2 pints Orange sherbet
4 medium ripe bananas
2 cups whipped topping
18 miniature chocolate chips

Steps:

  • In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

Nutrition Facts : Calories 235.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 18.4, Sodium 75.2, Carbohydrate 41.9, Fiber 2.3, Sugar 28.1, Protein 3.9

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