December 7, 2007, Newsletter Issue #346: Bourbon Fruitcake
Tip of the Week
2 cups red candied cherries
1-1/2 cups white seedless raisins
2 cups bourbon
1-1/2 cups butter
2-1/3 cups granulated sugar
2-1/3 cups brown sugar
6 eggs, separated
4-1/2 cups sifted cake flour
4 cups pecans
2 tsp nutmeg
1 tsp baking powder
1/2 cup sifted cake flour
Combine cherries, raisins and bourbon. Cover and let
stand overnight. Drain fruit; reserving bourbon.
Cream butter and sugars together. Add egg yolks and beat well. Add 4-1/2 cups flour and bourbon alternately to butter mixture beating well after each addition.
Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture.
Combine 1/2 cup flour, nutmeg, baking powder and pecans. Fold soaked fruits and pecan-flour mixture into batter. Turn into a greased 10-inch tube pan lined with greased wax paper.
Bake in slow oven at 275 degrees for 3-1/2 hours. Cool and remove from pan. Fill center of cake with cheesecloth which is saturated with bourbon. Wrap in aluminum foil and store in a tightly covered container in cool place.
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