Bourbon Fruitcake

Total Time: 5 hrs 45 mins Preparation Time: 3 hrs 30 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 cups mixed candied fruit, chopped course
• 1 cup candied cherry, halved
• 3 cups raisins
• 1 cup currants
• 1/2 cup bourbon
• 1 cup butter, room temp
• 1 cup brown sugar, firmly packed
• 6 eggs, room temp
• 1/2 ounce unsweetened chocolate, melted
• 3 cups walnuts, coarsely chopped
• 2 cups flour
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup brandy

Recipe

• 1 in a large bowl, combine the candied fruits, raisins, currants, and bourbon. mix well, cover and marinate 3 hours on the counter.
• 2 cream together the butter, and brown sugar until fluffy in a kitchenaid mixer.
• 3 beat in the eggs, on at a time.
• 4 add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
• 5 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.
• 6 bake in a preheated 300 deg. oven for 2 hours and 10 minutes. remove to a rack.
• 7 when the cake is cool enough to handle. remove from the pan and cool on the rack.
• 8 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.
• 9 slice and serve. this cake will keep for months in the refrigerator.