Black Bourbon Fruitcake
Experience the rich, luxurious flavors of the holidays with this Black Bourbon Fruitcake, a recipe that redefines the classic festive dessert. Packed with plump dried cherries, cranberries, apricots, golden raisins, and a generous helping of chopped pecans, this fruitcake is drenched in bourbon to infuse each bite with warmth and complexity. Enhanced with hints of cinnamon, nutmeg, and orange zest, alongside a touch of molasses for depth, this decadent loaf is baked to perfection and aged for a week to ensure optimal flavor. Whether served as a centerpiece dessert or alongside a steaming cup of coffee, this bourbon-soaked fruitcake offers a gourmet twist on tradition. Perfect for holiday gatherings or thoughtful gifting, this recipe will delight fruitcake skeptics and enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup Dried cherries
- 1 cup Dried cranberries
- 1 cup Dried apricots (chopped)
- 1 cup Golden raisins
- 1.5 cups Chopped pecans
- 1.5 cups Bourbon
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 4 Large eggs
- 2.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Molasses
- 1 Zest of orange
- 0.25 cup Orange juice (freshly squeezed)
- 0.75 cup Bourbon (for soaking)
Instructions
In a large bowl, combine dried cherries, cranberries, apricots, raisins, and pecans. Pour 1.5 cups of bourbon over the mixture, stir, and cover. Let sit overnight, stirring occasionally to ensure the fruit fully absorbs the liquor.
Preheat your oven to 300°F (150°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
Starting with the dry ingredients, alternate adding the flour mixture and the soaked bourbon mixture into the butter and sugar batter. Mix gently to combine.
Stir in vanilla extract, molasses, orange zest, and orange juice until evenly distributed in the batter.
Transfer the batter into the prepared loaf pan and smooth the top. Bake for 90 minutes, or until a toothpick inserted into the center comes out clean.
Remove the fruitcake from the oven and let it cool completely in the pan on a wire rack.
Unmold the cooled fruitcake and brush the top generously with the additional bourbon (0.75 cup) for enhanced flavor. Wrap tightly in plastic wrap and let it age for at least one week in the refrigerator, brushing with bourbon every couple of days for ultimate moisture and bold flavor.
Slice and serve at room temperature. Enjoy with coffee, tea, or even more bourbon!
Nutrition Facts
Calories |
7660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.3 g | 409% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 892.4 g | 325% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 608.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 810 mg | 62% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5711 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
