Bourbon soaked fruit cake

    2 days 15 hours

    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.

    27 people made this

    Makes: 1 26cm tube cake

    • 475ml bourbon
    • 225g sultanas
    • 450g red glace cherries, halved
    • 335g butter
    • 400g caster sugar
    • 6 egg yolks
    • 6 egg whites
    • 450g dark brown soft sugar
    • 2 teaspoons ground nutmeg
    • 1 teaspoon baking powder
    • 625g plain flour
    • 450g chopped pecans
    • 250ml bourbon

    Prep:2days9hr  ›  Cook:4hr  ›  Extra time:2hr soaking  ›  Ready in:2days15hr 

    1. Preheat oven to 140 C / Gas 1. Grease a 26cm tube cake tin and line bottom with baking parchment.
    2. Soak raisins and cherries in 475ml bourbon for 48 hours. Before making cake, drain well and reserve the bourbon.
    3. In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
    4. In a small bowl, cream butter with the caster sugar. In a separate small bowl, cream yolks and dark brown soft sugar until very light.
    5. In a very large bowl, combine the two sugar mixtures and blend well.
    6. Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
    7. Add soaked fruit and fold in. Add nuts and fold in.
    8. In a clean medium bowl, beat egg whites until stiff but not dry. Fold into batter until evenly distributed.
    9. Pour into prepared tin. Place a tin of water in the bottom of the oven and bake for 4 to 5 hours at 140 C / Gas 1. Ovens vary, so watch the baking time. Test cake with skewer. (May take longer than 5 hours).
    10. Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with cling film. Refrigerate overnight and saturate again with bourbon. Cover with cling film and then with foil and store for at least 2 weeks in a cool dry place.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    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)