Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the heart of Kentucky's rich baking tradition! This Kentucky Bourbon Fruit Cake is not just a dessert—it's a decadent experience that combines the warmth of bourbon, the richness of dried fruits, and the comforting texture of a perfectly baked cake. Whether you're a seasoned baker or a curious food lover, this recipe promises to deliver a show-stopping dessert that will impress your guests and become an instant family favorite.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups mixed dried fruit
- 1 cup pecans, chopped
- 1 cup bourbon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Prepare the dried fruit by soaking it in bourbon overnight in a sealed container at room temperature. This will plump the fruit and infuse it with rich bourbon flavor.
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 4-5 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure even distribution.
- Gradually fold the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drain the bourbon from the soaked fruit, reserving 2 tablespoons of the liquid. Fold the soaked fruit and chopped pecans into the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before turning out onto a wire rack.
- Optional: Brush the warm cake with the reserved bourbon for extra moisture and flavor.
- Allow the cake to cool completely before slicing. For best flavor, wrap in plastic wrap and let sit overnight before serving.
Tips
- Fruit Soaking: For maximum flavor, soak your dried fruits in bourbon overnight. This not only plumps the fruit but also infuses it with a rich, complex taste.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When adding flour, mix just until combined to keep the cake tender and prevent a tough texture.
- Pan Preparation: Thoroughly grease and flour your pan to ensure the cake releases easily after baking.
- Baking Time: Use the toothpick test to check doneness—it should come out clean when inserted into the center of the cake.
- Resting Period: For the most intense flavor, wrap the cooled cake and let it sit overnight before serving. This allows the flavors to meld and develop.
- Storage: Store the cake in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 75g
Protein: 6g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
