Recipe by Cookin' Canuck
"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!"
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chopped candied orange peel
chopped candied citron
chopped candied pineapple
halved red candied cherries
halved green candied cherries
chopped pitted dates
unsweetened cocoa powder
1 1/2 cups
butter, room temperature
packed brown sugar
This recipe was edited by the Allrecipes staff on 12/1/2008
this is just like my Grammie's fruitcake!
This was a home run! Made it for gifts (small loaves= less cooking time) then another batch for us. I used mixed fruitcake fruits, also cut down egg yolks to 3 and used margarine rather than butter. Canadian whisky instead of bourbon. Gets better every day.
FANTASTIC!! Made as is & it is perfect!
My husband made this last Christmas and it's the best fruitcake I've ever eaten! We're making it again this time for Thanksgiving. Tho, we baked them in bundt pans and just followed the directions above. You can freeze them as well and thaw when you need to. They are just as moist and tasty as when first made.
My dad used to order some from Texas for he and I to enjoy, but never again, this is so much better!
This cake is exceptional..packed full of flavor and perfect combination of fruit, nuts and spices..I substituted peach Brandy for the dark rum however did not altar the flavor...A+++
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Bourbon Fruitcake
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 134
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