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
Ingredients[]
Orange-Bourbon glaze[]
- ΒΌ cup fresh orange juice
- 2 tablespoons fresh orange juice
- 3 tablespoons white sugar
- 3 tablespoons Jack Daniel's whiskey (or use another brand whiskey)
Fruitcake[]
- 1ΒΌ cups golden raisins
- 1ΒΌ cups dark raisins
- 1ΒΌ cups canned pineapple tidbits, well drained
- ΒΌ cup currants
- ΒΌ cup fresh orange juice
- 1 cup butter, softened
- 1 cup white sugar
- 5 large eggs
- 2Β½ cups all purpose flour
- 1ΒΌ teaspoons baking powder
- Β½ teaspoon salt
- 3 teaspoons grated orange zest
- 1 teaspoon lemon extract or 3 teaspoons grated lemon zest
- Β½ cup candied green cherries, well packed (sliced in half or chopped)
- Β½ cup candied red cherries, well packed (sliced in half or chopped)
Directions[]
Orange-Bourbon glaze[]
- (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).
- Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
Fruitcake[]
- Butter two (8 x 4-inch) loaf pans.
- In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
- In a large bowl beat butter until creamy (about 2 minutes).
- Add in sugar and beat for about 6 minutes (there should be no sugar granules remaining at all).
- Add in eggs and beat just until no yellow remains in the bowl.
- In a bowl combine flour, baking powder and salt; remove Β½ cup of the flour mixture to a bowl; set aside.
- Add in the flour mixture (not the Β½-cup) to the butter mixture beating on low speed just until completely blended.
- Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
- Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
- Toss the cherry/raisin mixture with the reserved Β½ cup flour mixture, then using a spatula fold the mixture into the batter until combined.
- Divide the batter evenly between the two pans.
- Bake (second-lowest oven rack) at 325Β°F for about 1 hour or until the cakes test done.
- Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
- Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
- 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!).
- Serve or freeze until ready to use.