WHISKEY FRUIT CAKE RECIPE RECIPES

Name: Irish Whiskey Fruitcake
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 1 fruitcake
Ingredients: 2 cups flour; 1 teaspoon baking powder; 1 teaspoon ground cloves; 1 teaspoon ground mace; 1 teaspoon ground cinnamon; 3/4 cup butter, softened (or margarine); 3/4 cup brown sugar, firmly packed; 2 eggs; 1 (16 ounce) can apricot halves, drained and chopped; 1/4 cup Irish whiskey, plus more; Irish whiskey, to age and soak; 2 cups seedless raisins; 8 ounces mixed candied fruit, chopped; 1 1/2 cups pecans, chopped; 8 ounces candied red cherries, halved; 4 ounces candied green cherries, halved; cheesecloth

IRISH WHISKEY FRUITCAKE RECIPE - FOOD.COM

Irish Whiskey Fruitcake Recipe - Food.com image

This is the fruitcake I made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 - 4 weeks for the flavors to meld and age well. Prep time is only a guess.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 1 fruitcake

Number Of Ingredients 17

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground cinnamon
3/4 cup butter, softened (or margarine)
3/4 cup brown sugar, firmly packed
2 eggs
1 (16 ounce) can apricot halves, drained and chopped
1/4 cup Irish whiskey, plus more
Irish whiskey, to age and soak
2 cups seedless raisins
8 ounces mixed candied fruit, chopped
1 1/2 cups pecans, chopped
8 ounces candied red cherries, halved
4 ounces candied green cherries, halved
cheesecloth

Steps:

Grease a 9x5x3-inch loaf pan.
Mix flour, baking powder, cinnamon, mace and cloves.
Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries.
Spoon into prepared pan. Spread top evenly.
Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack.
Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.

Nutrition Facts : Calories 6801.1, FatContent 271.1, SaturatedFatContent 101.6, CholesterolContent 789, SodiumContent 2055, CarbohydrateContent 1059.9, FiberContent 50, SugarContent 771.9, ProteinContent 68.1

HOT TODDY FRUITCAKE RECIPE | BBC GOOD FOOD

Hot toddy fruitcake recipe | BBC Good Food image

This fabulous Christmas cake can be made and decorated in four very different ways. Just choose your favourite

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Supper

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield Cuts into 12 slices

Number Of Ingredients 16

Ingredients

200ml hot, strong black tea (use any type)
3 tbsp whisky
3 tbsp good-quality orange marmalade , thin or medium shred
700g mixed dried fruit
100g mixed peel
100g glacé cherry (natural colour)
225g butter
225g golden caster sugar
4 eggs , beaten
225g plain flour
1 tsp ground mixed spice
1 tsp ground cinnamon
finely grated zest 1 lemon
2 tsp caster sugar
50ml hot black tea
1 tbsp whisky (or use orange juice if you prefer)

Steps:

Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.
Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn’t been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.
While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you’re making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.

Nutrition Facts : Calories 531 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 74 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.51 milligram of sodium

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