How to Make a Fruitcake You Actually Want to Eat
The combination of dried fruits, bourbon and spices in this cake results in a delectable dessert that also makes a great holiday present.
Fruit cake gets a bad rap — and normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth.
1 Rehydrate the Dried Fruit
Heat oven to 350F.
In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump — about four to five minutes. There will be some liquid left.
2 Make the Cake
In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice, bourbon and fruit mixture. Stir to combine.
Pour batter into a Bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a toothpick inserted into the cake comes out clean.
3 Let Cool & Baste
Let the cake cool on a wire rack. When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake — if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
4 Glaze & Decorate
Mix all the glaze ingredients together and drizzle over the top of the cake.
Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.