Chocolate Spirit Fruitcake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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A rich, fudgy bundt cake baked with Jack Daniel's in the batter and studded with chocolate chips, chopped pecans, raisins, maraschino cherries and candied pineapple pieces. I simply couldn't resist-can you? Serve with a dollop of whipped cream. Adapted from Miss Mary Bobo's Boarding House Cookbook. Ingredients:
1 (18 1/2 ounce) package devil's food pudding cake mix |
1/3 cup jack daniels whiskey |
1 1/2 teaspoons vanilla extract |
1 cup sour cream |
3 eggs |
2 cups pecans, chopped |
1 cup golden raisin |
1 cup maraschino cherry, drained and halved |
1 cup pineapple chunk, candied, halved |
1 (6 ounce) package semi-sweet chocolate chips |
corn syrup (optional) |
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease and flour a 12-cup fluted tube or bundt pan.
3. In a standing mixer fitted with a paddle attachment, combine the cake mix, Jack Daniel’s Whiskey, vanilla, sour cream and eggs on low speed until moistened then beat for 2 minutes on high speed.
4. Stir in the pecans, raisins, maraschino cherries, pineapple chunks, and chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake for 50 to 60 minutes, or until cake springs back when touched lightly in the center.
7. Cool for 20 minutes.
8. Turn out on a rack and cool completely.
9. To serve, brush warm corn syrup on the top for a glossy finish (optional).
10. Slice thinly for serving.
11. STORING: Cake will keep for two weeks wrapped tightly in foil or plastic and stored in the refrigerator.
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