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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
Preheat oven to 325 degrees and place a very small pan of water on a lower rack.
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.
eggs one at a time and beat well after each addition. Add remaining flour, a third at a time.
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.
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