A delicious fruit cake soaked in whiskey. You should aim to make this dessert a month in advance — if you can wait that long, which I can't! You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
Calories
1077 Calories
Recipe Instructions
Step 1
Add soaked fruit and fold in. Add nuts and fold in.
Step 2
In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
Step 3
Preheat the oven to 275 degrees F (135 degrees C). Grease a 10-inch tube pan and line the bottom with parchment paper.
Step 4
Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve bourbon.
Step 5
In a separate bowl, mix flour, nutmeg, and baking powder. Set aside.
Step 6
In a small bowl, cream butter with white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
Step 7
In a large bowl, combine two sugar mixtures and blend well.
Step 8
Alternately, add flour mixture and reserved bourbon in three stages, mixing well with each addition.
Step 9
Pour into the prepared 10-inch tube pan. Place the pan in the bottom of the oven and bake for 4 to 5 hours. Ovens vary, so watch the baking time. Test cake with a wooden pick. (May take longer than 5 hours).
Step 10
Remove from the 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 a 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.
