I’ve made this fruit cake a few times for the holidays, so i know it’s a yummy one. It’s best if you make it a few days ahead, so that the glaze can really soak into the cake.
First, mix the raisins and cherries in the orange juice.
Then mix the butter, eggs, sugar.
Then combine the flour, baking powder, salt. Separate 1/2 cup of that mixture and set aside. Add the rest of the flour mixture into the butter mixture. Then mix in the nuts and raisins into the rest of the flour and add to the dough.
Bake. When it’s done, spread the glaze over the cake, and wrap it up so it can absorb the orange galze.
- 1/4 cup fresh orange juice
- 2 tablespoons fresh orange juice
- 3 tablespoons white sugar
- 3 tablespoons Jack Daniels Whiskey ( or use another brand whiskey)
- 1 cup golden raisins
- 1 cup dark raisins
- 1 cup canned pineapple tidbits, well drained
- 1/2 cup currants
- 1/4 cup fresh orange juice
- 1 cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla
- 5 large eggs
- 2 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons grated orange zest
- 1 teaspoon lemon extract or 3 teaspoons grated lemon zest
- 1/2 cup candied green cherries, well packed ( sliced in half or chopped)
- 1/2 cup candied red cherries, well packed ( sliced in half or chopped)
- To prepare the orange-bourbon glaze (do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
- Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
- For the fruitcake; butter two (8 x 4-inch) loaf pans.
- In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
- In a large bowl beat butter until creamy (about 2 minutes).
- Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).
- Add in eggs and beat just until no yellow remains in the bowl.
- In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.
- Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.
- Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
- Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
- Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.
- Divide the batter evenly between the two pans.
- Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.
- Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
- Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
- Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
- Serve or freeze until ready to use.