White Christmas Fruitcake with Orange-Bourbon Glaze

Description
This makes 2 of the best (8x4-inch) loaf fruitcakes you will ever have. You can wrap tightly and store them for up to 3 weeks in advance if desired, or you can freeze them after the 2-day glazing period. Plan ahead the fruitcakes must be baked, wrapped tightly and stored for 2 days, then brushed with glaze within the 2-day storing period.
 * Contributed by Catsrecipes Y-Group
 * 2 days prep
 * Makes 2 (8x4-inch) loaf cakes

Orange-Bourbon glaze

 * ¼ cup fresh orange juice
 * 2 tablespoons fresh orange juice
 * 3 tablespoons white sugar
 * 3 tablespoons Jack Daniels whiskey (or use another brand whiskey)

Fruitcake

 * 1¼ cups golden raisins
 * 1¼ cups dark raisins
 * 1¼ cups canned pineapple tidbits, well drained
 * ¼ cup currants
 * ¼ cup fresh orange juice
 * 1 cup butter, softened
 * 1 cup white sugar
 * 5 large eggs
 * 2½ cups all purpose flour
 * 1¼ teaspoons baking powder
 * ½ teaspoon salt
 * 3 teaspoons grated orange zest
 * 1 teaspoon lemon extract or 3 teaspoons grated lemon zest
 * ½ cup candied green cherries, well packed (sliced in half or chopped)
 * ½ cup candied red cherries, well packed (sliced in half or chopped)

Orange-Bourbon glaze

 * 1) (Do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
 * 2) Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.

Fruitcake

 * 1) Butter two (8 x 4-inch) loaf pans.
 * 2) In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
 * 3) In a large bowl beat butter until creamy (about 2 minutes).
 * 4) Add in sugar and beat for about 6 minutes (there should be no sugar granules remaining at all).
 * 5) Add in eggs and beat just until no yellow remains in the bowl.
 * 6) In a bowl combine flour, baking powder and salt; remove ½ cup of the flour mixture to a bowl; set aside.
 * 7) Add in the flour mixture (not the ½-cup) to the butter mixture beating on low speed just until completely blended.
 * 8) Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
 * 9) Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
 * 10) Toss the cherry/raisin mixture with the reserved ½ cup flour mixture, then using a spatula fold the mixture into the batter until combined.
 * 11) Divide the batter evenly between the two pans.
 * 12) Bake (second-lowest oven rack) at 325°F for about 1 hour or until the cakes test done.
 * 13) Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
 * 14) Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
 * 15) Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
 * 16) Serve or freeze until ready to use.