Irish Whiskey Fruitcake Food

IRISH WHISKEY FRUITCAKE

Irish Whiskey Fruitcake image

This is the fruitcake I made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 - 4 weeks for the flavors to meld and age well. Prep time is only a guess.

Provided by Debbie R.

Categories Dessert

Time 2h45m

Yield 1 fruitcake

Number Of Ingredients 17

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground cinnamon
3/4 cup butter, softened (or margarine)
3/4 cup brown sugar, firmly packed
2 eggs
1 (16 ounce) can apricot halves, drained and chopped
1/4 cup Irish whiskey, plus more
Irish whiskey, to age and soak
2 cups seedless raisins
8 ounces mixed candied fruit, chopped
1 1/2 cups pecans, chopped
8 ounces candied red cherries, halved
4 ounces candied green cherries, halved
cheesecloth

Steps:

Grease a 9x5x3-inch loaf pan.
Mix flour, baking powder, cinnamon, mace and cloves.
Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries.
Spoon into prepared pan. Spread top evenly.
Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack.
Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.

Nutrition Facts : Calories 6801.1, Fat 271.1, SaturatedFat 101.6, Cholesterol 789, Sodium 2055, Carbohydrate 1059.9, Fiber 50, Sugar 771.9, Protein 68.1

BLACK BOURBON FRUITCAKE

Black Bourbon Fruitcake image

If you like fruitcake, you will really like this one. A co-worker at my husband's office said this is the best she's ever had. I got it from a magazine back in the 80's and again found it posted on the internet by Cheri Hahn, Rocky River. There were so many fruitcake recipes on Recipezaar I hope this isn't a duplicate.

Provided by Toni in Colorado

Categories Dessert

Time 3h

Yield 2 loaves, 14 serving(s)

Number Of Ingredients 23

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter, at room temperature
1 1/4 cups light brown sugar, firmly packed
3 eggs, slightly beaten
1/2 cup dark molasses
1/2 cup coffee, black, brewed
1/2 cup bourbon whiskey
15 ounces raisins (one box)
1 1/3 cups red cherries, candied, chopped
1 1/3 cups green cherries, candied, chopped
1 1/2 cups citron, chopped
1 1/2 cups dates, chopped
3/4 cup orange peel, candied, chopped
3/4 cup lemon peel, candied, chopped
1 cup pecan pieces
1 cup currant jelly
24 pecans (halved pecans)
1/4 cup cherries, candied, halved

Steps:

Preheat oven to 300 degrees. Spray two loaf pans. (The internet recipe specified lining the bottoms of the pans with waxed paper and grease the paper. I did not.) Sift together flour, baking powder, cinnamon, allspice, salt and nutmeg onto a piece of waxed paper. Set aside. Beat together butter and brown sugar in a large mixing bowl until light and fluffy. Beat in eggs, flour mixture, molasses, coffee and bourbon. Fold in raisins, red cherries, green cherries, citron, dates, orange peel, lemon peel and pecan pieces. Divide batter evenly between the two pans. Bake on the center rack of your oven for 2 to 2 1/2 hours or until cake tester inserted comes out clean. Remove cakes from pans to wire rack to cool. For the topping, melt the jelly. Brush with jelly and arrange pecan and cherry halves on tops. Wrap carefully in triple layer of cheesecloth soaked in bourbon. Seal tightly with foil. Refrigerate.
Note: I do not have my clipping that I originally used. That's why I went to the internet to find it. The internet recipe calls for different amounts of the candied fruits and the amount of jelly, so you might want to look it up to compare. Also I did not mix in the bourbon when I made it, nor did I soak it with bourbon. It is still good, but be sure to refrigerate.
I do not remember how long it took to make this.

Nutrition Facts : Calories 672.7, Fat 24.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 358.4, Carbohydrate 110.2, Fiber 6.3, Sugar 70.2, Protein 7.2

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Irish Whiskey Fruitcake Food

IRISH WHISKEY FRUITCAKE

This is the fruitcake I made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 - 4 weeks for the flavors to meld and age well. Prep time is only a guess.

BLACK BOURBON FRUITCAKE

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