Holiday Bourbon Fruitcake Recipe

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Holiday Bourbon Fruitcake
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Ingredients
30
Count
Nutrition
13456
Calories
Total time
245
Minutes
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Ingredients:

Directions:

  1. On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
  2. On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  3. In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
  4. In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
  5. On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
  6. Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13455.6 Kcal (56336 kJ)
Calories from fat 6402.48 Kcal
% Daily Value*
Total Fat 711.39g 1094%
Cholesterol 907.78mg 303%
Sodium 1095.13mg 46%
Potassium 6546.95mg 139%
Total Carbs 1492.39g 497%
Sugars 856.42g 3426%
Dietary Fiber 108.86g 435%
Protein 311.07g 622%
Vitamin C 459.9mg 767%
Vitamin A 170.7mg 5690%
Iron 71.3mg 396%
Calcium 4143.7mg 414%
Amount Per 100 g
Calories 656.67 Kcal (2749 kJ)
Calories from fat 312.46 Kcal
% Daily Value*
Total Fat 34.72g 1094%
Cholesterol 44.3mg 303%
Sodium 53.45mg 46%
Potassium 319.51mg 139%
Total Carbs 72.83g 497%
Sugars 41.8g 3426%
Dietary Fiber 5.31g 435%
Protein 15.18g 622%
Vitamin C 22.4mg 767%
Vitamin A 8.3mg 5690%
Iron 3.5mg 396%
Calcium 202.2mg 414%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 327.6
    Points
  • 365
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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