Black Bourbon Fruitcake Recipes

Steps:

• 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 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.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
• Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
• In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
• In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
• In a very large bowl, combine the two sugar mixtures and blend well.
• Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
• Add soaked fruit and fold in. Add nuts and fold in.
• In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
• Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
• Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

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.

Steps:

• Combine the raisins, currants, candied fruits, glazed fruits, candied pineapple, pecans and almonds with the bourbon and brandy in a large bowl. Refrigerate overnight, or if possible, for two days.
• Beat the butter, brown sugar, granulated sugar, honey, one-third cup of all-purpose flour, grated lemon rind, almond and vanilla extracts until well blended. Beat in eggs one at a time, beating well after each addition.
• Sift together one cup of all-purpose flour, one cup of cake flour, salt, baking powder, nutmeg and cinnamon together. Add to the batter and beat until well mixed. Combine batter with the fruit and nut mixture, mixing well.
• Grease three 8 1/2-by-4 1/2-by-2 1/2-inch pans. Line the bottoms and sides with aluminum foil; grease the foil. Spoon the batter into the prepared pans, smoothing tops.
• Bake at 350 degrees for one hour or until the centers spring back when lightly pressed. If tops are browning too fast, cover lightly with buttered foil.
• While the cakes are baking, bring the apricot preserves to a hard boil and boil for 10 minutes, stirring occasionally, to reduce.
• Remove the cakes from the oven and while they are still hot, sprinkle with the rum. Then brush with the hot apricot jam.
• Mix enough bourbon with confectioners' sugar and butter to make a frosting that is thin enough to spread on top of the apricot jam while the cakes are still warm.
• Cool cakes in pans on wire rack. Allow frosting to dry. Remove cakes from pans; peel off foil. Cool completely. Wrap in plastic and refrigerate. Cake should be sliced chilled.

Steps:

• Set oven to 350 degrees.
• In a saucepan or microwave, melt butter, pour into a 15" x 10" baking pan.
• Sprinkle with Vanilla wafer crumbs evenly on top.
• Arrange fruits and nuts evenly on top of the crumb mixture; press down gently.
• Combine the sweetened condensed milk with the Bourbon; pour evenly over top of fruit/nut mixture.
• Bake for 20-25 minutes.
• Remove from oven; cool completely.
• Cut in squares.

Steps:

• In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
• Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
• Beat in the eggs, on at a time.
• Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
• 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.
• Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
• When the cake is cool enough to handle. Remove from the pan and cool on the rack.
• 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.
• Slice and serve. This cake will keep for months in the refrigerator.

Steps:

• At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
• When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
• In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
• In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
• In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
• In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
• Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
• Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

Steps:

• Cover the Fruit/Raisins with Bourbon in a jar or small bowl, cover tightly and set aside for at least one week. The color of the fruit will fade after a couple of days.
• Spray large Bundt pan or Angel Food Cake pan with Pam flour release spray and set aside.
• In large bowl cream butter, sugars until mixed well and fluffy.
• Add Vanilla Extract, Almond Extract Sourdough starter, and blend well.
• Add Eggs and beat well at least 3 minutes.
• Pour Bourbon and Fruit into the mixture and blend about one minute on low speed.
• In a medium bowl sift together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, Cinnamon, Allspice, Cloves.
• Chop pecans into large pieces then mix with ½ Cup Flour in a small container and set aside.
• Add dry spice mixture into the large bowl and carefully blend until creamy.
• Fold in floured pecans.
• Pour into prepared pan and bake at 275°F approximately 2 hours.
• Test the Cake with a knife; make sure it comes out dry. Check every 15 minutes past 2 hours so that it doesn't become overcooked.
• Wait at least 20 minutes before turning out of the pan.
• Let Cool at least 1 hour before cutting.

Steps:

• Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
• Additional fruit and nuts can be added if you like lots in your fruitcake.
• Chop fruit as necessary.
• Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
• Very coarsely chop pecans.
• Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
• Cream softened butter and sugar, using an electric mixer, until well combined.
• Add eggs, one at a time, beating after each addition, and set aside.
• Sift all dry ingredients, and stir until well combined.
• Stir 1/3 cup bourbon into milk in measuring cup.
• Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
• When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
• Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
• Preheat oven to 350 degrees F.
• Grease 5-6 mini-loaf pans (3"x5½”x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
• If using mini-loaf pans just press 5 or 5½” wide pieces crosswise in pans; don’t worry about the pan ends.
• Fill pans just to the top or a little below with batter, dividing evenly.
• Fruitcakes will rise just a little above the top a little during baking, but they won’t overflow.
• If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
• Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
• When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
• Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
• Brush loaves generously with dry sherry, and return to racks to cool completely.
• Allow to set overnight, covered, for sherry to soak in to loaves.
• Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
• Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
• Wrap in foil, and set in a cool place to age for 1 week.
• Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
• Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
• This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
• This recipe can easily be doubled if your oven is large enough to handle all the pans.

Steps:

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.