Holiday Bourbon Fruitcake
Ingredients
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
3/4 cup chopped almonds
1/2 cup orange juice
2/3 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 coca powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, room
temperature
1 cup packed brown sugar
1/2 cup white sugar
6 egg yolks
3/4 cup applesauce
1/2 cup bourbon whiskey
1 teaspoon vanilla extract
1/2 cup molasses
6 egg whites
Directions to make Holiday Bourbon Fruitcake,
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 9×5 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.
