Mother'S "Corn Likker" Fruit Cake
A rich, boozy fruit cake infused with corn whiskey, nuts, candied fruits, and coconut, perfect for festive occasions or hearty desserts for those who enjoy bold flavors.
Ingredients
- 1 cup butter ⓘ
- 1 cup pure corn whiskey ⓘ
- 3 cups flour
- 1 pound mixed nuts ⓘ
- 1 pound candied pineapple
- 1 fresh coconut grated ⓘ
- 1 pint watermelon rind preserves or citron
- 2 cups sugar
- 6 egg whites ⓘ
- 6 teaspoons baking powder ⓘ
- 1 pound almonds ⓘ
- 1 pound candied cherries
- 2 pounds white raisins ⓘ
- white wine ⓘ
Instructions
- Cream butter until light and fluffy, gradually adding sugar and continuing to beat.
- Add unbeaten egg whites one at a time, beating well after each addition.
- Sift flour and baking powder together.
- Alternately add flour mixture and corn whiskey to the creamed mixture, blending well after each addition.
Tips & Substitutions
For a lighter texture, ensure your butter is truly softened before creaming, as this will help incorporate air into the batter. If you can't find corn whiskey, bourbon can be a suitable substitute. You can adjust the mix of dried fruits and nuts based on your preference, adding ingredients like raisins or pecans to enhance flavor. This cake is similar to Aunt Judy'S Angel Food Cake in its festive spirit.
Serving Suggestions
This fruit cake is perfect for special occasions and pairs beautifully with Chantilly Fruit for a refreshing contrast. Serve it with tea or coffee for a delightful afternoon treat, or enjoy it as a dessert after a hearty meal. It also complements a cheese platter, enhancing the experience with its rich flavors and textures.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature to keep it moist. It can last for several weeks, and you can also refrigerate it for longer storage. If you choose to freeze it, wrap it tightly in plastic wrap and aluminum foil. To reheat, slice and warm in a low oven for a few minutes, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S "Corn Likker" Fruit Cake contains roughly 2762 calories, with 22g protein, 57g carbohydrates, and 270g fat. It is an excellent source of dietary fiber (52% of the Daily Value), protein (43% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! Feel free to substitute the mixed nuts with your favorites, such as walnuts or pecans. Just keep in mind that different nuts have varying oil contents, which may slightly alter the cake's texture.
How long does this fruitcake need to bake?
The baking time can vary depending on your oven and the size of your cake. Generally, expect around 1.5 to 2 hours at 325°F (160°C). Check for doneness by inserting a toothpick; it should come out clean when the cake is ready.
Can I make this cake in advance?
Yes, this cake actually improves in flavor if made a few days ahead. Just ensure it is properly wrapped and stored, allowing the flavors to meld. If you plan to serve it for a holiday or gathering, making it a week in advance can be beneficial.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).