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“This is from The Frugal Gourmet Celebrates Christmas. Make it some weeks ahead of time.”
READY IN:
5hrs 45mins
SERVES:
16-20
YIELD:
1 fruitcake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
  2. Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
  3. Beat in the eggs, on at a time.
  4. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
  5. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
  6. Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
  7. When the cake is cool enough to handle. Remove from the pan and cool on the rack.
  8. Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
  9. Slice and serve. This cake will keep for months in the refrigerator.

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