Now it has to sit for at least two weeks in an air tight container. There's a jigger of bourbon in the container with it, so it can soak it up. The fruit and nuts were soaked in bourbon before baking also.
We'll see how it turns out in a couple of weeks!
7 comments:
They look so moist and delicious!
Also, very pretty!
I can't wait to taste it! Corsicana Fruitcake you now have competition!!!! lol
A slice with a cup of coffee would be soo good~~ right now!!!
Did you have any left over??
We were given 5 different Corsicana Fruitcakes for Christmas, they were good. But, this cake is really better!!!
Would you mind sharing the recipe? My mother-in-law used to make this and I thought it was the BEST fruitcake I'd ever had - not like "regular" fruitcake, with that citron-y taste. Would love to make some this Christmas season! Thanks - K. valentine3449@yahoo.com
New Orleans Fruitcake
Bourbon
1/2 cup brown sugar
1/4 cup dark corn syrup
1/4 cup oil
1/4 t. salt
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pound chopped pecan
1 pound pecan halves
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
*you can use half green & half red cherries
Directions
Grease a 10 x 14 inch tube pan; line with waxed paper.
--Mix fruits and nuts in a large bowl (soak in 3/4 c. bourbon) 1 hour before adding to mix
Sift dry ingredients in a separate bowl.
Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over soaked fruit mixture and mix. Firmly pack into pan.
Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.
Cover and store in bourbon soaked cheescloth...make a ball of cloth soaked in bourbon place in middle of cake.
Add more bourbon to cloth ball as it dries out.
Soak at least 2 weeks or longer and Enjoy!!
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