For the best flavour, this cake needs to be made about a month in advance. Fruit is soaked in bourbon, then baked in a bourbon-spiked batter, before being liberally brushed with more bourbon.
OMG, this cake is awesome. It sort of makes my tongue tingle! I received rave reviews from co-workers and neighbors for this cake. Yes, I might add a few more cherries next time because the cake is so dense and can feed so many people that it can handle another dozen cherries. I must say that this is not a recipe for children due to the alcohol, but I still gave it a 5 star rating because it deserves it. Thank you so much, Holly, for sharing this recipe. It will be a part of every Christmas from now on. - 29 Dec 2001 (Review from Allrecipes US | Canada)
The cake is real dense and moist. I recommend more cherries and dates in this recipe. The cake tastes wonderful and perhaps a nice chantilly cream would be excellent with it. It definately needs more fruit. The taste is wonderful and for a first time fruit cake this is a good start. - 18 Nov 2001 (Review from Allrecipes US | Canada)
I have been making this fruitcake since the mid 1980's and it has never failed to get rave reviews. I have used mini loaf pans and given them as gifts. This is a favorite. - 27 Dec 2002 (Review from Allrecipes US | Canada)