White Christmas Fruitcake with Orange-Bourbon Glaze

White Christmas Fruitcake with Orange-Bourbon Glaze Recipe from USA

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 16

Introduction

White Christmas Fruitcake with Orange-Bourbon Glaze is a festive and delicious dessert that is perfect for the holiday season. This fruitcake is packed with a variety of dried fruits, nuts, and citrus flavors, making it a rich and flavorful treat that is sure to impress your guests.

History

Fruitcakes have been a traditional holiday dessert for centuries, with variations of the recipe dating back to ancient Rome. The addition of bourbon and orange glaze adds a modern twist to this classic recipe, giving it a unique and delicious flavor profile.

Ingredients

Orange-Bourbon Glaze

0.25 cup of fresh orange juice
2 tbsp of fresh orange juice
3 tbsp of white sugar
3 tbsp of jack daniel's whiskey (or any other brand of whiskey)

Fruitcake

1 and 0.25 cups of golden raisins
1 and 0.25 cups of dark raisins
1 and 0.25 cups of well-drained canned pineapple tidbits
0.25 cup of currants
0.25 cup of fresh orange juice
1 cup of softened butter
1 cup of white sugar
5 large eggs
2 and 0.5 cups of all-purpose flour
1 and 0.25 tsp of baking powder
0.5 tsp of salt
3 tsp of grated orange zest
1 tsp of lemon extract or 3 tsp of grated lemon zest
0.5 cup of well-packed candied green cherries (sliced in half or chopped)
0.5 cup of well-packed candied red cherries (sliced in half or chopped)

How to prepare

Orange-Bourbon glaze

In a small saucepan over medium heat, cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.

Fruitcake

Butter two (8 x 4 inches) loaf pans.
In a medium bowl, combine both raisins, pineapple tidbits, currants, and orange juice; let stand for 35 minutes at room temperature.
In a large bowl, beat butter until creamy (about 2 minutes).
Add sugar and beat for about 6 minutes (there should be no sugar granules remaining at all).
Add eggs and beat just until no yellow remains in the bowl.
In a bowl, combine flour, baking powder, and salt; remove 0.5 cup of the flour mixture to a bowl; set aside.
Add the flour mixture (not the 0.5 cup) to the butter mixture, beating on low speed just until completely blended.
Add orange zest and lemon extract (or lemon zest if using), beat until combined.
Drain the raisin mixture and return it back to its bowl; stir in the cherries and mix to combine.
Toss the cherry/raisin mixture with the reserved 0.5 cup flour mixture, then using a spatula, fold the mixture into the batter until combined.
Divide the batter evenly between the two pans.
Bake (second-lowest oven rack) at 325°F (163°C) for about 1 hour or until the cakes test done.
Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with the remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
Serve or freeze until ready to use.

Variations

Add chopped nuts such as pecans or walnuts for extra crunch and flavor.
Substitute rum or brandy for the bourbon in the glaze for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to soak the dried fruits in orange juice before adding them to the batter. This will help plump up the fruits and infuse them with citrus flavor.

- Be sure to cream the butter and sugar together until light and fluffy. This will help create a light and tender crumb in the finished fruitcake.

- Brushing the warm cakes with the orange-bourbon glaze while they are still hot will help the glaze soak into the cake and add extra moisture and flavor.

Serving Suggestions

Serve slices of White Christmas Fruitcake with Orange-Bourbon Glaze with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is an important step in this recipe to ensure a tender and moist fruitcake.

Ingredient Substitutions

You can substitute different dried fruits such as cranberries, apricots, or figs for the raisins and cherries in this recipe.

Make Ahead Tips

This fruitcake can be made ahead of time and stored in the refrigerator for up to 2 days before serving. The flavors will continue to develop and improve over time.

Presentation Ideas

Decorate the top of the fruitcake with additional candied cherries, orange slices, or a dusting of powdered sugar for a festive and elegant presentation.

Pairing Recommendations

Serve White Christmas Fruitcake with Orange-Bourbon Glaze with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store leftover fruitcake in an airtight container in the refrigerator for up to a week. To reheat, simply microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of White Christmas Fruitcake with Orange-Bourbon Glaze contains approximately 300 calories.

Carbohydrates

Each serving of White Christmas Fruitcake with Orange-Bourbon Glaze contains approximately 45 grams of carbohydrates.

Fats

Each serving of White Christmas Fruitcake with Orange-Bourbon Glaze contains approximately 12 grams of fat.

Proteins

Each serving of White Christmas Fruitcake with Orange-Bourbon Glaze contains approximately 4 grams of protein.

Vitamins and minerals

This fruitcake is a good source of vitamin C from the orange juice and zest, as well as various minerals from the dried fruits and nuts.

Alergens

This recipe contains nuts and eggs, so it may not be suitable for those with nut or egg allergies.

Summary

White Christmas Fruitcake with Orange-Bourbon Glaze is a rich and decadent dessert that is high in carbohydrates and fats, but also provides a good source of vitamins and minerals.

Summary

White Christmas Fruitcake with Orange-Bourbon Glaze is a delicious and festive dessert that is perfect for the holiday season. Packed with dried fruits, nuts, and citrus flavors, this fruitcake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter evening, and I was leafing through an old cookbook that belonged to my great-grandmother. As soon as I came across the recipe for White Christmas Fruitcake with Orange-Bourbon Glaze, I knew I had to try it.

The ingredients list was long and the instructions were detailed, but I was determined to master this festive dessert. I gathered all the necessary ingredients - dried fruits, nuts, spices, and of course, a generous amount of bourbon and orange zest for the glaze.

As I started mixing and measuring, memories of past Christmases flooded my mind. I remembered my own grandmother, a skilled baker who used to make the most delicious fruitcakes every holiday season. She had a knack for combining flavors and textures in a way that was simply magical.

I followed the recipe carefully, taking my time to soak the fruits in bourbon overnight and then slowly incorporating them into the batter the next day. The scent of cinnamon and nutmeg filled the air as I baked the cake, and I couldn't help but feel a sense of nostalgia for all the Christmas gatherings of years past.

Finally, the cake was ready and I prepared the orange-bourbon glaze to drizzle over the top. The glaze added a sweet and tangy finish to the cake, elevating it to a whole new level of deliciousness. I couldn't wait to share it with my family and friends.

On Christmas Day, as we gathered around the table to enjoy our holiday feast, I proudly presented my White Christmas Fruitcake with Orange-Bourbon Glaze. The reactions were mixed at first - some were hesitant to try fruitcake, while others dove in eagerly.

But as soon as they took that first bite, their eyes lit up with delight. The cake was moist, flavorful, and bursting with festive flavors. The bourbon added a warm, rich undertone, while the orange zest brightened the whole dish.

My family couldn't get enough of it, and before long, the entire cake had disappeared. I basked in the glow of their compliments and knew that I had found a new holiday tradition to pass down to future generations.

As the years went by, I continued to make my White Christmas Fruitcake with Orange-Bourbon Glaze, tweaking the recipe here and there to make it my own. I added different fruits and nuts, experimented with different glazes, and even tried making mini versions of the cake to give as gifts.

Each time I made the cake, I felt a connection to my grandmother and all the women who had come before me, sharing their love of baking and cooking with those they cherished. And each time I shared it with others, I was reminded of the joy and warmth that comes from gathering around a table filled with good food and even better company.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will embrace it with the same love and enthusiasm that I have. May it bring you as much joy and happiness as it has brought me over the years, and may it become a cherished tradition in your own home.

And remember, the secret ingredient in any recipe is love. So pour your heart and soul into every dish you make, and you will create memories that will last a lifetime. Happy baking, my dear, and may your holidays be filled with the sweetest of treats and the warmest of memories.