Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Bourbon Fruitcake
- 2 cups mixed candied fruit, chopped coarse
- 1 cup candied cherries, halved
- 3 cup raisins
- 1 cup currants
- ½ cup bourbon
- 1 cup butter, at room temperature
- 1 cup firmly packed brown sugar
- 6 eggs, at room temperature
- ½ oz. unsweetened chocolate, melted
- 3 cups walnuts, coarsely chopped
- 2 cups all-purpose flour
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- ½ baking soda
- ¾ tsp. salt
- ½ cup brandy
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. Beat in the eggs, one 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-inch tube pan. Bake in a preheated 300ºF oven for 2 hours and 10 minutes. Remove to a rack. When the cake is cool enough to handle, remove it from the pan and cool on the rack.
Place the cooled cake in a stainless-steel pot with a lid and drizzle half the brandy over it. Cover and allow resting on the counter for 1 week. Slice and serve. This cake will keep for months in the fridge.
