Although Sandy Ridge will be closed for the Christmas holiday, that doesn’t mean we can’t spread a little holiday cheer! Impress your guests with chef Jamie’s Fruitcake Recipe, chock full of seasonal dried fruits, spices, nuts, and of course, bourbon whiskey!

Start early on this cake, as it needs at least 9 days to cure and become a heavenly creation that’s perfect for sharing and gift giving!

by Chef Jamie McFadden

· 3 cups bourbon whiskey (I use Bear Gully)

· 1 cup golden raisins

· 2 cups dried cherries

· 1/2 cup currants

· 3/4 pound sweet butter

· 2 cups white sugar

· 2 tbsp molasses

· 6 egg yolks, separated

· 6 egg whites, separated

· 2 cups dark brown sugar

· 2 tsp nutmeg

· 2 tsp cinnamon

· 2 tsp ginger

· 3 tsp kosher salt

· 1 tsp baking powder

· 1 cup applesauce

· 5 cups all purpose flour

· 2 cups pistachios, lightly chopped

Prep Items

· Mixing bowls – 3 medium, 1 small, 1 large

· Cheesecloth to wrap the cake

· Plastic wrap

· Aluminum foil

· More bourbon whiskey

To Serve

· Sweetened whipped cream

· Sour cream

Soak raisins, cherries and currants in the 3 cups of whiskey for 72 hours in the refrigerator. Before adding fruit to cake mix, drain fruit and reserve liquid.

Preheat oven to 275 degrees. Grease 2 bundt pans.

In a medium size mixing bowl combine flour, nutmeg, cinnamon, ginger, salt and baking powder, set aside.

In a small bowl using a hand held mixer, cream the butter and white sugar together until light and smooth.

In a third bowl cream the yolks, brown sugar, and molasses until very light.

In a fourth bowl of good size, combine the two sugar mixtures, and add in the applesauce. In intervals of 1/2 cup measure, add the flour into this mixture, alternating with the reserved fruit and whiskey mixture. Next add in the fruit and pistachios.

In a clean, medium-sized bowl, whip the egg whites until stiff, but not dry. Fold this into the above batter until evenly distributed.

Divide this mix between the two bundt pans. Place a pan of water in the bottom of the oven and place cakes in oven to bake for 3-4 hours. After the third hour, test cake with a wooden pick to check for doneness.

Remove from the oven, and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside center of the cake heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then wrap with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover again with plastic wrap and continue this ‘feeding’ or curing process every third day for nine days. To store the cakes after the curing process has passed, leave the cake wrapped in cheesecloth, plastic wrap, and keep wrapped with foil. Store in the refrigerator for up to three months.

To serve, remove from refrigerator one hour prior to serving. Slice and plate, garnishing with equal parts sweetened whipped cream and sour cream.