Holiday Bourbon Fruitcake
Bourbon smoked salt, pepper, paprika and bourbon barrel aged worcestershire sauce, this barbecue sauce.
Recipe Summary Holiday Bourbon Fruitcake
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!Ingredients | Bourbon Barrel Bbq1 cup chopped candied orange peel1 cup chopped candied citron1 cup chopped candied pineapple1 cup halved red candied cherries1 cup halved green candied cherries1 cup dried currants1 cup raisins1 cup chopped pitted dates1 cup chopped walnuts¾ cup chopped almonds½ cup orange juice⅔ cup bourbon whiskey4 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons ground nutmeg1 teaspoon ground cloves1 teaspoon ground allspice1 teaspoon ground ginger2 teaspoons unsweetened cocoa powder1 teaspoon baking powder½ teaspoon salt1 ½ cups butter, room temperature1 cup packed brown sugar½ cup white sugar6 egg yolks¾ cup applesauce½ cup bourbon whiskey1 teaspoon vanilla extract½ cup molasses6 egg whitesDirectionsOn 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 9x5 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.In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.Info | Bourbon Barrel Bbqprep: 35 mins cook: 3 hrs 30 mins additional: 2 days total: 2 days Servings: 30 Yield: 2 - 9x5 inch loaves
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