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INGREDIENTS
4 1/2 cups sifted cake flour, divided
2 1/2 cups candied fruit, chopped
1/2 cup walnuts, chopped
1 pound unsalted butter, softened
2 cups granulated sugar
10 eggs, room temperature
1 cup (or more) good quality bourbon
butter and flour to prepare bundt or tube pan

DIRECTIONS
Preheat oven to 325 degrees and place a very small pan of water on a lower rack.
Butter and flour a large bundt or tube pan, tapping out excess flour.
Mix 1/2 cup measured flour with candied fruit and walnuts. Set aside.
Cream butter until light, then gradually add sugar and beat until light and fluffy.
Add eggs one at a time and beat well after each addition. Add remaining flour, a third at a time.
Beat after each addition until flour is completely incorporated.
Gently, but thoroughly, fold in floured fruit and nuts.
Scoop batter into prepared pan and gently smooth top with the back of a spoon.
Place in center of preheated oven. The cake will take almost two hours to bake, but start checking for
doneness after about 90 minutes. I use a long thin skewer, since a toothpick isn’t long enough.
Cool in pan for about 20 minutes. Turn out onto a rimmed platter or cookie sheet.
Slowly pour bourbon over cake—it will soak right in. If using more than 1 cup of bourbon,
carefully flip cake over and soak the other side too!
Completely cool. Wrap tightly in two layers of foil and then place in a 2 gallon ziptop
bag. Store in a cool dark place for at least three weeks before cutting.

Copyright © 2010 Stefanie Samara Hamblen