Kentucky Bourbon Fruitcake

Name: Kentucky Bourbon Fruitcake
Yield: Fills a 2-litre 3½ pint, 8-cup) baking mould or a 15 X 10 cm (6 X 4 in) cake tin
Ingredients: 120 g (4 oz, 1 cup) diced mixed candied fruit, including glace cherries; 120 g (4 oz, 1 cup) diced mixed candied fruit, including glace cherries; 100 g (scant 4 oz, 6 Tbsp) candied peel; 100 g (scant 4 oz, ⅔ cup) dried currants; 60 g (2 oz, ½ cup) broken pecans; 200 ml (8 fl oz, 1 cup) Bourbon whiskey; 120 g (4 oz, ½ cup) dark brown sugar; 230 g (8 oz, 2 sticks) unsalted butter, softened; ½ tsp salt; ¼ tsp bicarbonate of soda; pinch each of ground nutmeg and ginger; pinch each of ground nutmeg and ginger; ½ tsp ground cinnamon; 130 g (4½ oz, ¾ cup) unsifted plain flour; 4 Tbsp milk; 160 g (4 fl oz, 4 heaping Tbsp) unsulphured black treacle (Rhoda used molasses); 160 g (4 fl oz, 4 heaping Tbsp) unsulphured black treacle (Rhoda used molasses); 2 size 2 egg (= 6 Tbsp beaten egg); 2 size 2 egg (= 6 Tbsp beaten egg)

Preparation info

Fills a
2 litre
cake tin

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

The quantities for this recipe, which are the closest I’ve ever seen to the fruitcake Rhoda, our family cook, used to make months in advance of every Christmas, are similar to those of Rose Levy Beranbaum, in The Cake Bible (1992).

Ingredients

Dessert
Cake
Vegetarian
Winter
Christmas
December

Ingredients

Method