Boobourbonsourdoughfruitcake Recipes

BOURBON FRUITCAKE

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.

BLACK BOURBON FRUITCAKE

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.

BOO BOURBON SOURDOUGH FRUITCAKE

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.