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Prep Time: 3 Minutes Cook Time: 2 Minutes |
Ready In: 5 Minutes Servings: 16 |
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This is from The Frugal Gourmet Celebrates Christmas. Make it some weeks ahead of time. Ingredients:
2 cups mixed candied fruit, chopped course |
1 cup candied cherry, halved |
3 cups raisins |
1 cup currants |
1/2 cup bourbon |
1 cup butter, room temp |
1 cup brown sugar, firmly packed |
6 eggs, room temp |
1/2 ounce unsweetened chocolate, melted |
3 cups walnuts, coarsely chopped |
2 cups flour |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
1/2 cup brandy |
Directions:
1. In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
2. Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
3. Beat in the eggs, on at a time.
4. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
5. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
6. Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
7. When the cake is cool enough to handle. Remove from the pan and cool on the rack.
8. Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
9. Slice and serve. This cake will keep for months in the refrigerator.
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