Serve Bourbon Fruitcake for Christmas
By Jean Teller
Peg Halley, Cambridge, Nebraska, remembers a recipe from the early 1980s that was published in GRIT. The recipe was for a fruitcake with the fruit setting/soaking in brandy for a period of time.
While none of the responses matched Peg’s request exactly, a couple came close. This one, from Sarah Vaughan, Waterville, Maine, contains bourbon instead of brandy.
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Bourbon Fruitcake for Christmas Recipe
2 cups red candied cherries
2 cups golden raisins
3 cups bourbon whiskey
8 eggs, separated
2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
5 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons nutmeg
4 cups pecans
Combine fruit and bourbon; let stand overnight, drain and reserve bourbon.
Grease and flour 4 9-by-5-by-3-inch or 9 5-inch miniature loaf pans. Heat oven to 275°F.
In small bowl, beat egg whites until stiff but not dry; set aside.
In 5-quart bowl, cream butter and sugars. Add egg yolks, reserved bourbon and dry ingredients; mix well. Fold in beaten egg whites. Add fruit and nuts.
Pour into prepared pans. Bake 9-by-5-by-3-inch pans for 2 hours; and 5-inch pans for 1 3/4 to 2 hours.
Remove cakes from pans and cool. Wrap lightly and store 2 to 3 weeks before serving. Bake before needed to allow flavor to develop.
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