White Christmas Fruitcake

21
Ingredients

20d
Prep Time

1h
Cook Time

20d 1h
Ready In

Recipe: #2508

November 13, 2011

Categories: Breads, Christmas, Oven Bake, Vegetarian, Make it from scratch, , more

recipe by:
KittenCal

"PLAN ONE MONTH AHEAD FOR THIS FRUITCAKE!--- This makes two of the best fruitcakes you will ever have. I made this recipe more than a few times and always receive rave reviews, the fruitcakes must be baked wrapped tightly and stored for 2 days then brushed with glaze within the 2-day storing period after glazing you may freeze for up to 1 month, may I add that these are wonderful even without the bourbon glaze but better with it! --you will LOVE this fruitcake! From Southern Living"

Original is 28-30 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (76.4 g)
Calories 194.8
Total Fat - 7.7 g
Saturated Fat - 4.5 g
Cholesterol - 54.6 mg
Sodium - 134.2 mg
Total Carbohydrate - 29.1 g
Dietary Fiber - 1.1 g
Sugars - 17 g
Protein - 3.1 g
Calcium - 35.1 mg
Iron - 0.8 mg
Vitamin C - 6.2 mg
Thiamin - 0 mg

Step 1

To prepare the orange-bourbon glaze (do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes)remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.

Step 2

For the fruitcake; butter two (8 x 4-inch) loaf pans.

Step 3

In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.

Step 4

In a large bowl beat butter until creamy (about 2 minutes).

Step 5

Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).

Step 6

Add in eggs and beat just until no yellow remains in the bowl.

Step 7

In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.

Step 8

Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.

Step 9

Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.

Step 10

Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.

Step 11

Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.

Step 12

Divide the batter evenly between the two pans.

Step 13

Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.

Step 14

Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.

Step 15

Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.

Step 16

Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).