Ingredients Jump to Instructions ↓

  1. For the Simple Syrup:

  2. 2 cups granulated sugar

  3. 2 cups water

  4. Strips of zest of 2 lemons (about 3 Tablespoons)

  5. Juice of 2 lemons (about 1/4 cup)

  6. For the Cake:

  7. 1 pound of a combination of dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots

  8. 1 pound (4 sticks) unsalted butter, at room temperature

  9. 2-1/4 cups granulated sugar

  10. 4 ounces almond paste

  11. 8 large eggs

  12. 1 cup Grand Marnier or other orange-flavored liqueur

  13. 4 cups bleached all-purpose flour

  14. 2 teaspoons baking powder

  15. 1/4 teaspoon salt

  16. 1/4 teaspoon ground cinnamon

  17. 1/8 teaspoon freshly grated nutmeg

  18. 1 cup slivered blanched almonds

  19. 1 cup pecan pieces

  20. 1 cup walnut pieces

  21. 1/2 cup bourbon

  22. Whiskey Sauce (recipe link below)

Instructions Jump to Ingredients ↑

  1. Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

  2. Combine the dried fruits together in a large mixing bowl. Pour the simply syrup over them, toss to coat, and let steep for 5 minutes. Strain and reserve the syrup.

  3. Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to incorporate.

  4. Combine the flour, baking powder, salt, cinnamon , and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

  5. Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

  6. Preheat the oven to 350 degrees F.

  7. Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup of batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly).

  8. Cool for 10 minutes in the pans. Remove fruitcakes from the pans and cool completely on wire racks.

  9. Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days.

  10. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon . Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

  11. For Serving: Warm the Whiskey Sauce and serve with slices of fruitcake.

  12. Yield: 12 cakes • Whiskey Sauce Recipe Recipe Source: Creole Christmas Cookbook by Emeril Lagasse (William Morrow)

  13. Reprinted with permission.


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