Creole Christmas Fruitcake
A rich, moist holiday fruitcake with Grand Marnier-soaked dried fruits, almond paste, and three kinds of nuts, aged with bourbon and citrus syrup.
Ingredients
- 2 cup sugar (for syrup)
- 2 cup water (for syrup)
- 1 lb combination dried fruits (blueberries, cranberries, cherries, raisins, chopped apricots)
- 1 lb unsalted butter, room temperature
- 2 cup sugar
- 4 oz almond paste
- 8 each large eggs
- 1 cup Grand Marnier or orange liqueur
- 4 cup flour
- 2 tsp baking powder
- 1 cup slivered blanched almonds
- 1 cup pecan pieces
- 1 cup walnut pieces
- 0.5 cup bourbon
Instructions
- 1
Make simple syrup: combine sugar, water, lemon zest and juice in a saucepan over medium-high heat. Bring to a boil, stir to dissolve sugar. Boil 2 minutes. Pour over dried fruits in a bowl, steep 5 minutes. Strain, reserve syrup.
- 2
Cream butter, sugar, and almond paste until fluffy. Add eggs one at a time on low speed. Add 1/2 cup Grand Marnier.
- 3
Combine flour, baking powder, salt, cinnamon, and nutmeg. Add to butter mixture 1/2 cup at a time. Fold in warm fruit and all nuts.
- 4
Preheat oven to 350°F. Grease twelve 1-lb loaf pans. Spoon about 1 cup batter per pan. Bake about 45 minutes until golden and tops spring back.
- 5
Cool 10 minutes. Remove from pans and cool completely. Wrap each in cheesecloth. Mix reserved syrup with remaining 1/2 cup Grand Marnier and bourbon. Soak cakes every 2-3 days. Age up to 3 weeks before eating.