OK now I know what you are thinking ... yuck Fruit Cake! This is not your typical dry cardboard tasting Fruit Cake. It has been years since I came across someone who still prepares Fruit Cake like my grandmother once did. (Thank you Gloria for the recipe.) So push up your sleeves and show your family what Fruit Cake is supposed to taste like.
2 cups chopped walnuts or pecans1 jar (3-½ oz.) candied red cherries
2 cups of raisins
1 cup of bourbon
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1-½ cups butter or margarine, softened
2 cups sugar
1 tsp. vanilla
7 eggs
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Mix these ingredients together:
3-½ cups flour (sift before measuring)
1-½ tsp. baking powder
1 tsp. nutmeg
½ tsp. salt
In a large bowl combine nuts, cherries and raisins with ½ cup bourbon. Mix well and let stand at room temperature overnight. Liquid will be absorbed.
The next day ... preheat oven to 350 degrees. Grease and flour a 10" Bundt or tube pan.
In a large bowl, beat at medium speed: butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Continue beating for 4 minutes, scrapping sides of bowl. Batter will become thick, fluffy and lighter in color. At low speed gradually beat in flour mixture (flour, baking powder, nutmeg and salt) until smooth.
Add this to the fruit mixture you soaked overnight. Combine well. Turn into prepared pan. Smooth top with spatula. Bake for 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan on wire rack 20 minutes.
Soak cheesecloth in rest of bourbon. Wrap cooled cake in cheesecloth and foil then refrigerate several days to mellow. Will keep for weeks in refrigerate.
Now this is what a Fruit Cake was intended to taste like. Grab a knife and plate. Enjoy! ~ Chef Wilkinson ~
