richard-in-cincy
Well-known member
Just made this for our 2009 Christmas fruitcake and had a sample of the test cake. This is absolutely the best fruit cake I have ever made. Thought you'd love this recipe for your files. This one is definitely a keeper.
Kentucky Bourbon Cake
1 pineapple
2 cups sugar
1/2 cup corn syrup
1/2 lb. candied cherries
1/2 lb. candied orange and lemon peel
1/2 lb. golden raisins
2 cups Bourbon
2 tablespoons vanilla
1 1/2 cups butter
2 cups sugar
1 cup firmly packed brown sugar
6 eggs, separated
5 cups flour
3 cups pecans
2 teaspoons nutmeg
1 teaspoon mace
1 teaspoon salt
1 teaspoon baking powder
1/2 cup Bourbon
Peel and core pineapple and cut into small chunks. Combine with 2 cups sugar, corn syrup, and 1 cup water in saucepan. Bring to a simmer and simmer until pineapple is translucent and liquid is nearly evaporated, stirring ocassionally. Cool in pan, then spread out in a single layer on waxed paper to dry overnight.
Combine cherries, peel, and raisins with bourbon and vanilla. Stir and leave to sit overnight.
Next day: Preheat oven to 275F.
Grease and flour a 10-inch tube pan. Line the bottom with waxed paper. Grease the paper.
Add 1/2 cup of the flour in a large shallow container and drop the pineapple chunks into the flour, tossing to individually coat. Add the pecans and toss so all are coated with flour. Set aside.
Beat the egg whites to stiff peaks. Set aside.
Cream butter and sugars. Add nutmeg, mace, and egg yolks and beat until light and fluffy. Stir in Bourbon fruit. Add the remaining flour, baking powder, and salt and blend well. Stir in pineapple and pecans. Finally, fold in beaten egg whites.
Pour the batter into the pan and bake for 3-3.5 hours, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan.
Turn the cake out of the pan and spoon 1/2 cup of Bourbon over cake.
Store in a tightly sealed container. Douse with Bourbon as needed to keep it moist.
Note: If you like a denser fruit concentration, use 1 lb. of cherries.
Kentucky Bourbon Cake
1 pineapple
2 cups sugar
1/2 cup corn syrup
1/2 lb. candied cherries
1/2 lb. candied orange and lemon peel
1/2 lb. golden raisins
2 cups Bourbon
2 tablespoons vanilla
1 1/2 cups butter
2 cups sugar
1 cup firmly packed brown sugar
6 eggs, separated
5 cups flour
3 cups pecans
2 teaspoons nutmeg
1 teaspoon mace
1 teaspoon salt
1 teaspoon baking powder
1/2 cup Bourbon
Peel and core pineapple and cut into small chunks. Combine with 2 cups sugar, corn syrup, and 1 cup water in saucepan. Bring to a simmer and simmer until pineapple is translucent and liquid is nearly evaporated, stirring ocassionally. Cool in pan, then spread out in a single layer on waxed paper to dry overnight.
Combine cherries, peel, and raisins with bourbon and vanilla. Stir and leave to sit overnight.
Next day: Preheat oven to 275F.
Grease and flour a 10-inch tube pan. Line the bottom with waxed paper. Grease the paper.
Add 1/2 cup of the flour in a large shallow container and drop the pineapple chunks into the flour, tossing to individually coat. Add the pecans and toss so all are coated with flour. Set aside.
Beat the egg whites to stiff peaks. Set aside.
Cream butter and sugars. Add nutmeg, mace, and egg yolks and beat until light and fluffy. Stir in Bourbon fruit. Add the remaining flour, baking powder, and salt and blend well. Stir in pineapple and pecans. Finally, fold in beaten egg whites.
Pour the batter into the pan and bake for 3-3.5 hours, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan.
Turn the cake out of the pan and spoon 1/2 cup of Bourbon over cake.
Store in a tightly sealed container. Douse with Bourbon as needed to keep it moist.
Note: If you like a denser fruit concentration, use 1 lb. of cherries.