20 to 22 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Brown sugar
Salt
Baking powder
Unsalted butter (Room temp)
Large eggs (Room temp)
Heavy whipping cream or whole milk (Room temp)
Pineapple or orange juice (Room temp)
Bourbon Whiskey (Or any other type of rum)
Vanilla extract
Molasses
Candied Fruit cake mix
Candied Red Cherries
Candied Green Cherries
Chopped pecans
Chopped Walnuts
Raisins
Dried Cranberries
Cinnamon
Nutmeg
All Spice
Tools you’ll need
Fat Daddio tube pan (15 cup capacity)
Baker’s Joy non-stick baking spray
Hand or stand mixer
Cake sifter
Pastry brush
Favor injector (Optional)
Preparation of ingredients
Dry ingredients (All-purpose flour mixture)
Step 1- Sift 2 1/2 cups all-purpose flour, 1 1/2 or 2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 heaping teaspoon nutmeg, 1/4 teaspoon all spice and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients until combined and set aside.
Wet ingredients (Bourbon Whiskey mixture)
Step 2- Add 1/4 cup Pineapple or orange juice (Room temp), 1/3 cup heavy whipping cream or whole milk (Room temp), 1/4 cup Bourbon whiskey, 2 tablespoon molasses, and 2 teaspoons vanilla into a separate medium-sized bowl. Stir all ingredients together with a whisk until combined and set aside.
Soaking the candied and dried fruit pieces (Optional)
Note- Make this before you make the cake batter
Optional step 1- Add 1 1/2 cups Candied Fruit cake mix, 2 ounces in weight of candied red cherries, 2 ounces in weight of candied green cherries, 1/4 cup raisins and 1/4 cup dried cranberries into a small bowl. Stir all ingredients together. Add rum until it reaches the top of the candied fruit. Stir all ingredients again and let soak for 2 to 4 hours. You can also let this soak for days, weeks or months in advance. Once the soaking process is complete, drain the rum and set bowl aside until the candy is ready to be added into the cake.
Roasting nuts (Optional)
Note- Make this before you make the cake
Preheat oven to 400-degrees.
Optional step 2- Add 1/3 cup chopped pecans and 1/4 cup chopped walnuts into a small 10 by 10-inch baking pan. Place into a preheated 400-degree oven for 3 to 4 minutes. Once the baking time is complete, remove pan from oven. Let cool until nuts are ready to be added into the cake batter.
Preparation of cake batter
Step 3- Add 2 sticks unsalted butter, 1 cup sugar and 1 cup brown sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl to ensure all ingredients are incorporated.
Step 4- Start mixer on medium speed and add 4 large eggs (Room temp) into the batter one at a time. Make sure you scrape down sides of bowl to ensure all ingredients are incorporated.
Step 5- Add the (All-purpose flour mixture) and the (Bourbon whiskey mixture) into the batter 3 separate times. Mix on a medium low speed for 15 to 20 seconds or until combined. Scrape down sides of bowl to ensure all ingredients are incorporated.
Step 6- Add 1 1/2 cups Candied fruit cake mix, 2 ounces in weight of candied red cherries, 2 ounces in weight of candied green cherries, 1/3 cup chopped pecans, 1/4 cup chopped walnuts, 1/4 cup raisins, and 1/4 cup dried cranberries into the cake batter. Fold all ingredients in with a spatula. Do not use a mixer to stir ingredients.
Spray Tube pan with Baker’s joy non-stick baking spray
Preheat oven to 325 degrees.
Step 7- Add prepared fruit cake batter into tube pan. Spread batter around the pan using the back of a spoon. Shake the pan slightly and tap the pan at the bottom with your hands to make batter more even.
Step 8- Add a small amount (1/4 cup) of the Candied Fruit cake mix, 3 ounces in weight of the candied red cherries, 3 ounces in weight of the candied green cherries, 1/4 cup chopped pecans, 1/4 cup chopped walnuts, 1/8 cup raisins, and 1/8 cup dried cranberries on top of the cake batter.
Step 9- Place into a preheated 325-degree oven for 1 hour. Once the baking time has completed, remove cake from oven. Toothpick test inserted should come out clean. If not place it back into the oven for an additional 5 to 10 minutes. Let the cake cool for 3 to 5 hours before flipping.
Step 10- Flip cake onto a plate then place a cake serving pad on top of the cake and flip the cake over onto the cake pad.
Making the Bourbon whiskey glaze
Preheat fire to medium heat.
Step 11- Add 3 tablespoons unsalted butter, 1/2 cup water, 3 tablespoons pineapple juice or orange juice, 3 tablespoon sugar, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon all spice and 1/8 teaspoon salt into a medium-sized pot. Stir with a whisk until combined. Let simmer for 3 to 4 minutes.
Step 12- Add 3 tablespoons heavy whipping cream or whole milk, and 1/4 cup Bourbon whiskey. Stir all ingredients together until combined. Turn fire off and let cool for 5 to 10 minutes.
Step 13- Generously brush Bourbon Whiskey glaze onto the top, middle and sides of cake. You can also add some of the bourbon whiskey glaze into a flavor injector and inject the rum glaze into the cake inserting the injector from the top of the cake and go all around the top portion of cake. Once done, let the cake soak for 30 minutes to an hour. Place into fridge for 2 to 4 hours before serving.
For best results- Keep the cake in the fridge at all times. Continuously brush the cake with the Bourbon whiskey to keep it as fresh as possible.
YouTube instructional video
