Whiskey Fruit Cake

15 ingredients
6 steps

Ingredients

  • 9 oz raisins, chopped
  • 7 oz dried pitted dates, chopped
  • 9 oz pitted prunes, chopped
  • 9 oz golden raisins
  • 3 oz red candied cherries, quartered
  • 2 oz candied citrus peel
  • 2 tbsp granulated sugar
  • 1 cup butter, chopped, plus 2 1/2 tbsp
  • 3/4 cup whiskey
  • 1 cup firmly packed dark brown sugar
  • 1/2 tsp baking soda
  • 2/3 cup slivered almonds
  • 2 1/4 cups all-purpose flour, sifted
  • 2 tsp pumpkin pie spice
  • 5 None large eggs

Directions

  1. 1
    Combine dried and candied fruit in a large bowl.
  2. 2
    Place sugar in a large heavy-bottomed saucepan over medium heat until sugar melts. Add 2 1/2 tbsp butter and 1/2 cup whiskey. Stir over low heat until smooth.
  3. 3
    Add remaining butter, brown sugar and fruit to pan. Stir until butter melts then bring to a boil. Remove from heat and stir in baking soda. Transfer to a large bowl, cover and let stand overnight at room temperature.
  4. 4
    Preheat oven to 300°F. Grease a deep 7 inch-square cake pan and line base and sides with 3 layers of parchment paper, extending paper 2 inches over sides.
  5. 5
    Add slivered almonds, flour and spice mix and mix until combined. Add eggs and mix until combined then transfer to prepared pan. Tap the pan on a counter to settle mixture and remove any large air bubbles. Level surface with a wet spatula. Bake for about 3 hours, until a skewer inserted in the center comes out clean.
  6. 6
    Brush hot cake with remaining whiskey then cover tightly with foil and let cool in pan.

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