Whiskey Fruit Cake
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 ⓘ
Instructions
- Combine dried and candied fruit in a large bowl.
- 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.
- 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.
- 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.
- 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.
- Brush hot cake with remaining whiskey then cover tightly with foil and let cool in pan.
Nutrition & Diet Analysis (per serving)
1051
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).