Boobourbonsourdoughfruitcake Recipes

Steps:

• In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
• Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
• Beat in the eggs, on at a time.
• Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
• Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
• Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
• When the cake is cool enough to handle. Remove from the pan and cool on the rack.
• Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
• Slice and serve. This cake will keep for months in the refrigerator.

Steps:

• Cover the Fruit/Raisins with Bourbon in a jar or small bowl, cover tightly and set aside for at least one week. The color of the fruit will fade after a couple of days.
• Spray large Bundt pan or Angel Food Cake pan with Pam flour release spray and set aside.
• In large bowl cream butter, sugars until mixed well and fluffy.
• Add Vanilla Extract, Almond Extract Sourdough starter, and blend well.
• Add Eggs and beat well at least 3 minutes.
• Pour Bourbon and Fruit into the mixture and blend about one minute on low speed.
• In a medium bowl sift together Flour, Baking Powder, Baking Soda, Salt, Nutmeg, Cinnamon, Allspice, Cloves.
• Chop pecans into large pieces then mix with ½ Cup Flour in a small container and set aside.
• Add dry spice mixture into the large bowl and carefully blend until creamy.
• Fold in floured pecans.
• Pour into prepared pan and bake at 275°F approximately 2 hours.
• Test the Cake with a knife; make sure it comes out dry. Check every 15 minutes past 2 hours so that it doesn't become overcooked.
• Wait at least 20 minutes before turning out of the pan.
• Let Cool at least 1 hour before cutting.

Steps:

• To marinate the fruit: Combine the fruit, sugar, vanilla, mint, and cinnamon in a bowl and mix well. Let the fruit marinate for at least 30 minutes, or up to 24 hours.
• To prepare the syrup: In a saucepan over high heat, combine the sugar, water, and bourbon, and bring to a boil. Boil for 2 to 3 minutes, remove the pan from the heat, and set aside, or refrigerate for up to 1 week.
• To prepare the babas: In the bowl of a heavy-duty mixer, combing the water, yeast, and sugar and mix just to combine. Let it sit until foamy, about 5 minutes. Add the egg, flour, orange zest, and butter and mix until elastic but very soft. Let the dough rise in a warm place until it doubles in volume, 15 to 20 minutes. Punch the dough down. Spoon the dough into greased muffin tins, filling them one-third to one-half full. Let the dough rise again until doubled in volume, 20 to 30 minutes.
• While the babas are rising, preheat the oven to 350 degrees. Bake the babas until golden brown, about 15 minutes. Remove from the tins and place on a cooling rack set over a baking sheet. Prick the tops of the babas with a skewer or fork. Warm the syrup over medium heat. Ladle all of the warm syrup over the babas, letting it soak in.
• To serve: Place the babas on individual plates. Distribute the fruit among the babas, and top with whipped cream. Serve warm.

Steps:

• Preheat the oven to 350˚ F. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest and vanilla on medium speed for 1 minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger and blend. Combine the coffee, orange juice and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond-side up on a flat serving plate. Serve at room temperature.

Steps:

• Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside., Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well., Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder and salt.
• Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon. Add flour mixture in three batches, alternatingwith milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.
• Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.