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A Renew From The Traditional Fruit Cake That Won’t Let You Down! – Whisky Fruit Cake Recipe

Whiskey cake, also known as Bourbon cake, is a pecan-filled butter cake made with bourbon as the liquid –– a twist on traditional English fruitcakes. The amount of nuts and the presence or absence of raisins and other fruit are the most common variations on the basic recipe. It’s a sensual and thrilling delight because of the wonderful flavor combinations.

Whisky cake has a delicate crumb and is sweet, moist, and delicious. Unlike traditional fruitcakes, this dessert is higher in nuts and lower in fruit. Add a small dram of scotch to a fruit favorite for a richer option this holiday. This is a good alternative to holiday cake and should be left to mature for a few weeks, with a whisky top-up every week.

With no less than 1 oz of whiskey in each cake, this variation of our original Dark Fruitcake adds a hint of sweetness and the flavorful tones of our whiskey infused into our cake, making it particularly rich, moist, and perhaps a little bit naughty! The cake is meticulously matured for a month in the refrigerator, monitored, and evaluated to ensure the flavor profile is “just perfect”!

INGREDIENTS

For The Cake

2 large eggs

195ml blended whisky

3 teaspoons baking powder

150g flaked almonds

190g butter, diced

250g dark brown sugar

470g plain flour

300g mixed dried fruit

70g glacé cherries

400ml orange juice

For the apricot glaze:

70ml blended whisky

280g apricot jam

Garnish

glace cherries

pistachios

flaked almonds

mixed peel

pecans

INSTRUCTIONS

Preheat the oven to 170°C and grease a 23cm springform cake tin.

Place the dried fruit, glacé cherries, orange juice, and 120ml whisky in a large pot. Over medium-high heat, bring it to a boil, then lower the heat and continue to cook for five minutes more.

Remove the pot from the heat and whisk in the butter until it has completely melted. Wait until the mixture has cooled sufficiently for you to stick your finger in.

With a wooden spoon, beat in the dark brown sugar, the remaining 75ml whisky, and the eggs. Beat well until the mixture is completely smooth and light in color. Sieve the flour and baking powder over the wet mixture, add in the flaked almonds and whisk until fully combined.

Pour the batter in the prepared cake tin. Slightly tap the tin on the counter to even the top. Bake for 60 to 70 minutes, or until a skewer comes out clean. Allow the cake to cool completely in its tin on a wire rack.

Place the cake on a serving platter after removing it from the tin.

Next step, you’ll need two medium saucepans. Over medium heat, melt the apricot jam and whisky in one of the saucepans until it is hot and runny. To make a smooth glaze, filter this into the second pan to avoid any lumps of fruit.

Reheat the glaze until it’s hot, then brush about half of it over the cake’s top. As lavishly (or as simply) as you desire, garnish the top with nuts and fruit.

Reheat the glaze, adding a splash of whisky if it’s too thick to pour, and drizzle it over the top of the cake until it’s completely covered. Allow to cool completely before serving.

The whisky fruit cake can be kept for about three weeks at room temperature in an airtight container. You can also freeze it if you have any leftovers. But take the cake to room temperature to let it defrost. Give it another swig of whisky before serving!

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