Hello, Darlings
It’s that time of the year when the vibes in the air all speak of Thanksgiving and Christmas cheers. If you are like me, you have already stocked up on the food items you will serve, and can now relax while waiting for the time to prepare those meals.
In addition, if you are like me and find it more cost effective, you are making or have already made your favorite fruit cake. If you are a beginner and want to try your hand at make your first fruit, why not try my newest fruit recipe. What makes this fruit cake recipes different from those I made in previous years is that I added the bourbon to the candied fruit mix. This has saved me from weeks of unwrapping and drizzling bourbon on to the fruit cake to additional favor and keeping the cake moist until it was time serve it on the during the upcoming holidays.
So, if you are new to making fruit cake or just want to give my recipe a test run, by all means, go for it.
Evelyn’s Bourbon Fruitcake with Whole Cranberries
Special Note: Pre-soak the candied fruit mix, whole cranberries, raisins, pre-powdered Madagascar almond spice tea and other nuts in JD or JB for 3 to 5 days, stirring mixture at least once a day. Directions below
Ingredients:
- 3 large eggs room temp
- ½ cup sugar
- ¾ cup unsalted butter softened
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tsp powdered Madagascar almond spice tea.
- 1 tsp almond extract
- 2 cup all-purpose flour
- 1 cup fresh whole cranberries
- 2 cups candied fruit mix
- ½ cup orange juice
- ¾ cup Jack Daniel's Tennessee Whiskey (JD), or Jim Bean Kentucky Bourbon (JB), for soaking fruits, pre-powdered powdered Madagascar almond spice tea and nuts -- plus more soaking cake later on.
- Light corn syrup, if desired
Directions:
- Soak candied fruit mix, whole cranberries, raisins, pre-powdered powdered Madagascar almond spice tea and nuts in JD or JB for 3 to 5 days, Stirring mixture at least once a day.
- Preheat oven to 350 degrees
- Prep a large loaf pan with non-stick baking spray.
- Beat the eggs and sugar together with an electric mixer until slightly thickened to a peak and light in color.
- Add the butter, almond extract to the egg mixture and continue to mix for two to three minutes.
- Slowly add in flour and orange juice until mixed well.
- Stir in the candied fruit mix, whole cranberries, raisins, pre-powdered Madagascar almond spice tea, nuts and JD mixture thoroughly.
- Bake at 350 degrees for 40-50 minutes.
- While still warm, gloss cake with light corn syrup, if desired
- Allow the cake to cool completely, then punch small holes on top of the fruit cake and drizzle with bourbon before wrapping tightly with cheesecloth, parchment, and aluminum foil for storage.
- Freeze up to a year.
A Widescreen Online Review Plus Recipe@2025
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Happy holidays, and
Until next time,
Chow Darlings