Boo Bourbon Sourdough Fruitcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOURBON FRUITCAKE



Bourbon Fruitcake image

Make and share this Bourbon Fruitcake recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 5h45m

Yield 1 fruitcake, 16-20 serving(s)

Number Of Ingredients 16

2 cups mixed candied fruit, chopped course
1 cup candied cherry, halved
3 cups raisins
1 cup currants
1/2 cup Bourbon
1 cup butter, room temp
1 cup brown sugar, firmly packed
6 eggs, room temp
1/2 ounce unsweetened chocolate, melted
3 cups walnuts, coarsely chopped
2 cups flour
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup brandy

Steps:

  • In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
  • Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
  • Beat in the eggs, on at a time.
  • Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
  • Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
  • Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
  • When the cake is cool enough to handle. Remove from the pan and cool on the rack.
  • Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
  • Slice and serve. This cake will keep for months in the refrigerator.

BOURBON FRUITCAKE



Bourbon Fruitcake image

I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.

Provided by Toby Jermain

Categories     Dessert

Time 3h30m

Yield 6 loaves

Number Of Ingredients 20

2 cups mixed candied fruit
1/2 cup dried apricot, coarsely,cut in 1/2 inch pieces
1/2 cup diced dried pineapple, cut in 1/2 inch pieces
3 ounces packages craisins
1 1/2 cups raisins
2 1/2 cups very coarsely chopped pecans
1 1/2 cups butter, softened
1 3/4 cups sugar (preferably superfine, but regular granulated sugar is OK)
6 eggs
2 cups all-purpose flour, sifted after measuring
1 cup whole wheat flour, sifted
1/2 teaspoon salt
2 teaspoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1/3 cup milk
1 1/3 cups Bourbon, bourbon whiskey,divided (or more)
vegetable shortening, for greasing pans
wax paper
1/2 cup dry sherry, about

Steps:

  • Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
  • Additional fruit and nuts can be added if you like lots in your fruitcake.
  • Chop fruit as necessary.
  • Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
  • Very coarsely chop pecans.
  • Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
  • Cream softened butter and sugar, using an electric mixer, until well combined.
  • Add eggs, one at a time, beating after each addition, and set aside.
  • Sift all dry ingredients, and stir until well combined.
  • Stir 1/3 cup bourbon into milk in measuring cup.
  • Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
  • When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
  • Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
  • Preheat oven to 350 degrees F.
  • Grease 5-6 mini-loaf pans (3"x5½”x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
  • If using mini-loaf pans just press 5 or 5½” wide pieces crosswise in pans; don’t worry about the pan ends.
  • Fill pans just to the top or a little below with batter, dividing evenly.
  • Fruitcakes will rise just a little above the top a little during baking, but they won’t overflow.
  • If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
  • Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
  • When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
  • Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
  • Brush loaves generously with dry sherry, and return to racks to cool completely.
  • Allow to set overnight, covered, for sherry to soak in to loaves.
  • Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
  • Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
  • Wrap in foil, and set in a cool place to age for 1 week.
  • Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
  • Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
  • This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
  • This recipe can easily be doubled if your oven is large enough to handle all the pans.

Nutrition Facts : Calories 1659.1, Fat 85.6, SaturatedFat 34.1, Cholesterol 335.4, Sodium 731.3, Carbohydrate 162.7, Fiber 11.2, Sugar 98.1, Protein 20.1

HOLIDAY BOURBON FRUITCAKE



Holiday Bourbon Fruitcake image

Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!

Provided by Cookin' Canuck

Categories     Desserts     Cakes     Holiday Cake Recipes

Time P2DT4h5m

Yield 30

Number Of Ingredients 30

1 cup chopped candied orange peel
1 cup chopped candied citron
1 cup chopped candied pineapple
1 cup halved red candied cherries
1 cup halved green candied cherries
1 cup dried currants
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts
¾ cup chopped almonds
½ cup orange juice
⅔ cup bourbon whiskey
4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
2 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups butter, room temperature
1 cup packed brown sugar
½ cup white sugar
6 egg yolks
¾ cup applesauce
½ cup bourbon whiskey
1 teaspoon vanilla extract
½ cup molasses
6 egg whites

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g

BLACK BOURBON FRUITCAKE



Black Bourbon Fruitcake image

If you like fruitcake, you will really like this one. A co-worker at my husband's office said this is the best she's ever had. I got it from a magazine back in the 80's and again found it posted on the internet by Cheri Hahn, Rocky River. There were so many fruitcake recipes on Recipezaar I hope this isn't a duplicate.

Provided by Toni in Colorado

Categories     Dessert

Time 3h

Yield 2 loaves, 14 serving(s)

Number Of Ingredients 23

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter, at room temperature
1 1/4 cups light brown sugar, firmly packed
3 eggs, slightly beaten
1/2 cup dark molasses
1/2 cup coffee, black, brewed
1/2 cup bourbon whiskey
15 ounces raisins (one box)
1 1/3 cups red cherries, candied, chopped
1 1/3 cups green cherries, candied, chopped
1 1/2 cups citron, chopped
1 1/2 cups dates, chopped
3/4 cup orange peel, candied, chopped
3/4 cup lemon peel, candied, chopped
1 cup pecan pieces
1 cup currant jelly
24 pecans (halved pecans)
1/4 cup cherries, candied, halved

Steps:

  • Preheat oven to 300 degrees. Spray two loaf pans. (The internet recipe specified lining the bottoms of the pans with waxed paper and grease the paper. I did not.) Sift together flour, baking powder, cinnamon, allspice, salt and nutmeg onto a piece of waxed paper. Set aside. Beat together butter and brown sugar in a large mixing bowl until light and fluffy. Beat in eggs, flour mixture, molasses, coffee and bourbon. Fold in raisins, red cherries, green cherries, citron, dates, orange peel, lemon peel and pecan pieces. Divide batter evenly between the two pans. Bake on the center rack of your oven for 2 to 2 1/2 hours or until cake tester inserted comes out clean. Remove cakes from pans to wire rack to cool. For the topping, melt the jelly. Brush with jelly and arrange pecan and cherry halves on tops. Wrap carefully in triple layer of cheesecloth soaked in bourbon. Seal tightly with foil. Refrigerate.
  • Note: I do not have my clipping that I originally used. That's why I went to the internet to find it. The internet recipe calls for different amounts of the candied fruits and the amount of jelly, so you might want to look it up to compare. Also I did not mix in the bourbon when I made it, nor did I soak it with bourbon. It is still good, but be sure to refrigerate.
  • I do not remember how long it took to make this.

Nutrition Facts : Calories 672.7, Fat 24.1, SaturatedFat 9.6, Cholesterol 74.7, Sodium 358.4, Carbohydrate 110.2, Fiber 6.3, Sugar 70.2, Protein 7.2

BOO BEVERAGE



Boo Beverage image

Make and share this Boo Beverage recipe from Food.com.

Provided by tweetyfan

Categories     Beverages

Time 15m

Yield 9 serving(s)

Number Of Ingredients 6

2 cups orange juice
2 cups milk
2 pints Orange sherbet
4 medium ripe bananas
2 cups whipped topping
18 miniature chocolate chips

Steps:

  • In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

Nutrition Facts : Calories 235.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 18.4, Sodium 75.2, Carbohydrate 41.9, Fiber 2.3, Sugar 28.1, Protein 3.9

More about "boo bourbon sourdough fruitcake recipes"

SOURDOUGH FRUIT CAKE - THE MODERN DAY COTTAGE
Web Dec 2, 2023 The Modern Day Cottage. Home » Sourdough Fruit Cake. Sourdough Fruit Cake. December 2, 2023 Desserts, Homemade Recipes, Sourdough. Sharing Is …
From themoderndaycottage.com
Reviews 6
Calories 573 per serving
Category Sourdough
See details


BOO BOURBON SOURDOUGH FRUITCAKE - LUNCHLEE
Web Feb 12, 2023 Quantity of Ingredients: [” pan release spray”,”2 cups candied fruit”,”1 cup raisins”,”2 cups Bourbon”,”1 1/2 cups butter”,”1 cup granulated sugar”,”1 cup brown …
From lunchlee.com
See details


BOO BOURBON SOURDOUGH FRUITCAKE RECIPE - RECIPEOFHEALTH
Web Rate this Boo Bourbon Sourdough Fruitcake recipe with pan release spray, 2 cups candied fruit, 1 cup raisins, 2 cups bourbon, 1 1/2 cups butter, 1 cup granulated sugar, 1 …
From recipeofhealth.com
See details


EVERYONE'S FAVORITE FRUITCAKE RECIPE | KING ARTHUR …
Web Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 …
From kingarthurbaking.com
See details


LOFTY LAYERED FRUITCAKE RECIPE | KING ARTHUR BAKING
Web Ingredients. King Arthur Unbleached All-Purpose Flour. one 8-ounce package (227g) cream cheese, at room temperature. King Arthur Baker's Special Sugar. *Also known as superfine or castor sugar. Sugared …
From kingarthurbaking.com
See details


SOURDOUGH FRUITCAKE | THE FRESH LOAF
Web 1 tsp. ground cinnamon. 1 tsp. ground ginger. 1 tsp. unrefined sea salt. 1 tsp. aluminum-free baking soda. 3 free-range, organic eggs. 1 cup chopped, toasted pecans. 1/2 cup chopped, toasted walnuts. Extra butter for …
From thefreshloaf.com
See details


CLASSIC BOURBON FRUITCAKE COOKIES - BAKERS TABLE
Web Dec 7, 2020 301 shares. Jump to Recipe. Officially kicking off the holiday season with these Classic Bourbon Fruitcake Cookies. Made with double the glacé fruit, dates, and pecans, these cookies are soft, bourbon-y, …
From bakerstable.net
See details


TRADITIONAL CANADIAN CHRISTMAS CAKE OR BOURBON …
Web Dec 7, 2013 Prepare the pans, soak the fruit, sift dry ingredients together, toast the nuts… the preparation takes time, but is so important. With every step, you read and re-read the recipe, thus less room for error. This is …
From acanadianfoodie.com
See details


INDULGE IN THE FESTIVE DELIGHT: HOLIDAY BOURBON FRUITCAKE
Web Jul 14, 2023 Ingredients. 1 cup dried cherries. 1 cup dried cranberries. 1 cup dried apricots, chopped. 1 cup raisins. 1 cup bourbon. 2 cups all-purpose flour. 1 teaspoon baking …
From recipescrave.com
See details


THE SMALL TOWN KITCHEN: KENTUCKY BOURBON FRUITCAKE …
Web Jan 3, 2013 1. Soak fruit in bourbon overnight. 2. Line greased 10-inch tube pan with greased brown paper. (This cake will stick like you won't believe.) 3. Cream butter and sugars until fluffy, add egg yolks and beat …
From smalltownkitchen.blogspot.com
See details


BOO BOURBON SOURDOUGH FRUITCAKE RECIPE | FOOD - RECIPEBRIDGE
Web A Recipe for Boo Bourbon Sourdough Fruitcake that contains cinnamon,baking powder,nutmeg,baking soda,brown sugar,salt,raisins,allspice,almond,almond e
From recipebridge.com
See details


BRANDY AGED FRUITCAKE - BAKING SENSE®
Web Oct 3, 2017 Light or dark brown sugar is fine. Scroll through the process photos and watch the video to see how to make, age and finish a traditional Christmas fruitcake: Mix the dried fruits and nuts with lemon zest, juice …
From baking-sense.com
See details


NOT YOUR AVERAGE FRUITCAKE - IT'S BOURBON-SOAKED!
Web Nov 28, 2023 Prep your soaked dried fruit 48 hours ahead of time: - You’ll need to soak your fruit for 48 hours, so plan ahead a little to make this your favorite fruitcake. I add a …
From angelsbakingmemories.com
See details


FRUITCAKE DROPS RECIPE | KING ARTHUR BAKING
Web Preheat the oven to 325°F. Lightly grease (or better yet, line with parchment) a couple of baking sheets. In a large bowl, mix together the butter, sugar, salt, and baking powder until smooth. Add the eggs, and …
From kingarthurbaking.com
See details


SOURDOUGH FRUITCAKE - A KNEAD TO BAKE
Web A moist and delicious bread made with rum soaked dried fruits that tastes just like Christmas!The addition of Sourdough Starter and rum makes this cake fragrant and …
From akneadtobake.com
See details


BOURBON FRUIT CAKE RECIPE - BAKER RECIPES
Web May 23, 2008 1. Sift flour and baking powder and nutmeg together. 2. Cream butter, add sugar and cream until fluffy. 3. beat in eggs, one at a time. 4. Add dry ingredients …
From bakerrecipes.com
See details


BOO BOURBON SOURDOUGH FRUITCAKE RECIPE
Web Pour Bourbon and Fruit into the mixture and blend about one minute on low speed. In a medium bowl sift together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, Cinnamon, …
From recipenode.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #sourdough     #breads     #desserts     #eggs-dairy     #fruit     #american     #southern-united-states     #oven     #heirloom-historical     #holiday-event     #winter     #cakes     #nuts     #eggs     #gifts     #seasonal     #yeast     #citrus     #lemon     #equipment     #small-appliance     #mixer     #number-of-servings     #4-hours-or-less

Related Search