Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.

Holly
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.

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  • Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.

  • In a separate bowl, mix flour, nutmeg and baking powder. Set aside.

  • In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.

  • In a very large bowl, combine the two sugar mixtures and blend well.

  • Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.

  • Add soaked fruit and fold in. Add nuts and fold in.

  • In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.

  • Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).

  • Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

1076.8 calories; 11 g protein; 131.4 g carbohydrates; 140.1 mg cholesterol; 234.1 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2003
OMG this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol but I still gave it a 5 star rating because it deserves it. Thank you so much Holly for sharing this recipe. It will be a part of every Christmas from now on. Read More
(21)

Most helpful critical review

Rating: 1 stars
12/22/2009
This recipe was a huge waste of money for me. I did everything right to the letter bought an expensive bundt pan and ended up with a tasteless dry fruitless brick that we threw out. Just awful. Read More
28 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/18/2003
OMG this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol but I still gave it a 5 star rating because it deserves it. Thank you so much Holly for sharing this recipe. It will be a part of every Christmas from now on. Read More
(21)
Rating: 5 stars
10/18/2003
OMG this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol but I still gave it a 5 star rating because it deserves it. Thank you so much Holly for sharing this recipe. It will be a part of every Christmas from now on. Read More
(21)
Rating: 4 stars
10/18/2003
The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs more fruit. The taste is wonderful and for a first time fruit cake this is a good start. Read More
(17)
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Rating: 5 stars
10/18/2003
I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite. Read More
(15)
Rating: 5 stars
12/28/2010
This is a very moist fruit cake. A dear friend of my late mother gave mom this cake recipe. So that kids can enjoy the cake with the adults use grape juice cranberry juice for a dark fruit cake or light grape juice or apple juice for a light fruit cake. Reduce the 1lb of chopped pecans to 1.5 -2 cups chopped pecans. use more candied fruit (fruitcake mix pineapple cherries) and soak it in 3 cups fruit juice instead of 2 cups juice. also reduce both sugars to 1.5 cups each====4 cups sugar makes the cake toooooo sweet. Also if you don't have a 10inch cake pan (bunt is ttoooooo small for this cake) for this cake use 2 10 inch bunt cake pans or 2-3 loaf cake pan. the 10 in tube cake pans are very hard to find unless you go to a specialty shop or mail order Read More
(7)
Rating: 5 stars
12/28/2010
This recipe is nearly the same as one my mother made every year...more than 50 yrs ago. Her cake was virtually nuts currants or raisins with batter to hold it all together. She used cheese cloth and stored the cake in a large pan. Every few days she'd sprinkle bourbon on the cake and onto a quartered apple that rested at the bottom of the cake in the center hole. after replacing the cheesecloth she sprinkled bourbon again over the whole thing and resealed the pan. It rested in the laundry room which wasn't heated. Please use a pan or kettle that can be securely closed up and the cake will be moist and delicious and yes dense with nuts raisins and good bourbon flavor. She always served the thin slices with a homemade hard sauce..it was great but not necessary. Read More
(7)
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Rating: 5 stars
12/16/2006
This recipe is a very fond memory of my childhood growing up in Dallas. As a child this cake was one of the things that got me excited about the holidays! My mom lost the recipe a few years ago & to my delight I found it here. I highly recommend it!!! The cherries & raisons soaked in bourbon are the BEST! Read More
(4)
Rating: 5 stars
10/12/2011
Delicious!! Everyone raved about it!! A must try!! I will be making this every holiday!! Read More
(4)
Rating: 5 stars
11/27/2012
Fruitcake Gross you say until you taste this one. It is awesome! The outer cake is firm but not hard and the inner cake is moist and so delicious. Have won over many fruitcake scoffers with this recipe. I did add candied pineapple and cranberries and chopped the fruit so it wasn't huge hunks. Am ready to make more and convert more fruitcake haters! Read More
(4)
Rating: 5 stars
10/18/2003
This recipe is similar to one that has been in our family for years. This cake is fantastic and the recipe is very easy to follow. Read More
(3)
Rating: 1 stars
12/22/2009
This recipe was a huge waste of money for me. I did everything right to the letter bought an expensive bundt pan and ended up with a tasteless dry fruitless brick that we threw out. Just awful. Read More