Christmas Fruitcake With Cinnamon Recipe
Ingredients
| 1 1/2 cups candied fruitcake mix | ||
| Candied pineapple | 1 1/2 Cup (16 tbs) | |
| 1 cup candied whole red cherries | ||
| 1 cup candied whole green cherries | ||
| Apples | 1 Cup (16 tbs), chopped | |
| Pitted dates | 1 Cup (16 tbs), chopped | |
| Raisins | 2 Cup (16 tbs) | |
| Slivered almonds | 1 Cup (16 tbs) | |
| Walnut halves | 1 Cup (16 tbs) | |
| 3 cups bourbon, more for wrapping the cake | ||
| 1/2 cup unsalted butter, softened, more for greasing the pans | ||
| 1 3/4 cups all-purpose flour, more for dusting the pans | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Light brown sugar | 3/4 Cup (16 tbs) | |
| Eggs | 5 Large | |
| 2 tablespoons dark molasses | ||
| Ground cinnamon | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
Directions
In a large bowl, combine the fruitcake mix, pineapple wedges, red cherries, green cherries, dried apples, dates, raisins, almonds, and walnuts.
Pour the bourbon over the mixture and let it soak for 3 hours, stirring occasionally.
Grease and flour two 6-cup loaf pans.
Preheat the oven to 275°F.
Place the flour, granulated sugar, brown sugar, butter, eggs, molasses, cinnamon, and baking soda in the bowl of an electric mixer and beat for 3 to 5 minutes on medium speed, until well combined, scraping the sides of the bowl occasionally.
Pour the batter over the fruit and nut mixture and mix well.
Divide the batter into the pans and bake for 3 1/2 hours.
Cool the cakes in the pans on wire racks for 20 minutes, then invert them onto wire racks to cool completely.
Moisten 2 large pieces of cheesecloth with bourbon and wrap them around the fruitcakes, then wrap tightly in heavy-duty aluminum foil.
Pour the bourbon over the mixture and let it soak for 3 hours, stirring occasionally.
Grease and flour two 6-cup loaf pans.
Preheat the oven to 275°F.
Place the flour, granulated sugar, brown sugar, butter, eggs, molasses, cinnamon, and baking soda in the bowl of an electric mixer and beat for 3 to 5 minutes on medium speed, until well combined, scraping the sides of the bowl occasionally.
Pour the batter over the fruit and nut mixture and mix well.
Divide the batter into the pans and bake for 3 1/2 hours.
Cool the cakes in the pans on wire racks for 20 minutes, then invert them onto wire racks to cool completely.
Moisten 2 large pieces of cheesecloth with bourbon and wrap them around the fruitcakes, then wrap tightly in heavy-duty aluminum foil.
Chef
