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Christmas Fruitcake

Posted By admin On December 16, 2010 @ 7:56 am In Cake,Desserts,Holiday Recipes | No Comments

2 c. Whole Milk
1 Tbsp. Apple Cider Vinegar
1 c. Butter, softened
2 1/2 c. Dark Brown Sugar
6 Eggs, separated
1 tsp. Cloves
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Mace
1/2 c. Molasses or Sorghum
4 c. Flour
1 tsp. Soda
1 Tbsp. Water
8 oz. Chopped Dates
6 oz. Dried Mixed Fruit Pieces
1 c. Currants
1/2 c. Raisins
2 c. Walnuts, coarsely chopped
1/4 c. Bourbon Whiskey

Combine milk and vinegar, set aside a few minutes.
In large mixing bowl cream butter and sugar.
Add egg yolks to creamed mixture.
Mix in spices, molasses or sorghum and soured milk mixture.
Batter will have a grainy texture.
Gradually add flour beating well after each addition.
In a stainless steel or glass bowl beat egg whites until stiff peaks form.
Fold egg whites into batter.
Dissolve soda in the Tbsp. of water then add to batter.
In a separate bowl toss a little flour (1-2 Tbsp.) with fruit and nuts until coated.
Fold into batter.
Grease bottom only of a 10″ x 4 1/2″ tube pan.
Do not grease sides of pan.
Pour batter into prepared pan.
Bake approx. 2 hours at 325°F. until cake tester comes out clean when inserted into middle of cake.
Let cake cool thoroughly before removing from pan.
Using cake tester poke several holes in top of cake.
Drizzle bourbon over top.
Wrap in plastic or cheesecloth and store in an airtight container for several days before serving.

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