Bourbon Fruitcake

By • November 6, 2015 0 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: The first time I had fruitcake that was actually delicious, it knocked my socks off because it is everything fruitcake is not supposed to be: moist, flavorful, not too sweet and just the right amount of booze. This is that recipe.Sam


Makes 1 - 9 x 13" pan or 2 - 9 x 5" loaf cakes

For the fruit

  • 4 ounces golden raisins
  • 4 ounces currants
  • 4 ounces pecans, toasted and chopped
  • 3 ounces candied ginger, chopped
  • 3 ounces dried apricots, chopped
  • 3 ounces dried sour cherries
  • 2 fl ounces bourbon, good quality
  1. Add all of the dried fruit, nuts and candied ginger in a bowl. Pour alcohol over mixture and stir to combine. Cover and let macerate for 24 hours.

For the cake

  • 10 ounces unsalted butter, room temperature
  • 10 ounces granulated sugar
  • 5 large eggs, room temperature
  • 1 ounce corn syrup, brown rice syrup or honey
  • 1 ounce bourbon
  • 1/2 tablespoon almond extract
  • zest of 1 small lemon
  • 1/2 tablespoon lemon juice
  • 6 ounces bread flour
  • 6 ounces cake flour
  • 1/4 teaspoon salt
  • 8 fl ounces bourbon, for the soak
  1. Preheat oven to 325ºF. Spray/butter and flour two 9” x 5” loaf pans. Cream butter and sugar with a paddle attachment in a stand mixer until light and fluffy, about three minutes. At medium low speed, add eggs one at a time. Add the syrup, bourbon, almond extract, lemon zest and juice; beat for one minute until thoroughly combined. In a separate bowl, sift together flour and salt. With the mixer on low, slowly add flour to batter; mix until just combined. Gently fold in the macerated fruit.
  2. Divide batter between the two pans, smoothing tops. Bake on center rack until cakes are just done (when a tester comes out nearly clean). About 1 hour to 1 hour 15 minutes. Allow cakes to cool in pans on a wire rack. Remove from pans when cool to the touch.
  3. For the soak, either put the alcohol in a spray bottle and spritz cakes, or use a pastry brush to apply the alcohol, adding up to ½ c. alcohol to each loaf over the course of a few hours or up to two days, making sure the liquid doesn’t pool. Between soakings, keep the cakes in a container or seal them in a bag.

More Great Recipes: Fruit|Cakes|Desserts