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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Sourdough Breads Desserts Eggs Dairy Fruit American Southern United States Oven Heirloom Historical Holiday Event Winter Cakes Nuts Eggs Gifts Seasonal Yeast Citrus Lemon Equipment Small Appliance Mixer Number Of Servings 4 Hours Or Less

Boo Bourbon Sourdough Fruitcake

Extremely moist and tasty fruitcake. can be eaten the same day you bake it. this can also be seasoned for weeks but extremely wonderful without adding more bourbon than it already has!!

Steps

Cover the fruit / raisins with bourbon in a jar or small bowl , cover tightly and set aside for at least one week.
The color of the fruit will fade after a couple of days.
Spray large bundt pan or angel food cake pan with pam flour release spray and set aside.
In large bowl cream butter , sugars until mixed well and fluffy.
Add vanilla extract , almond extract sourdough starter , and blend well.
Add eggs and beat well at least 3 minutes.
Pour bourbon and fruit into the mixture and blend about one minute on low speed.
In a medium bowl sift together flour , baking powder , baking soda , salt , nutmeg , cinnamon , allspice , cloves.
Chop pecans into large pieces then mix with cup flour in a small container and set aside.
Add dry spice mixture into the large bowl and carefully blend until creamy.
Fold in floured pecans.
Pour into prepared pan and bake at 275f approximately 2 hours.
Test the cake with a knife.
Make sure it comes out dry.
Check every 15 minutes past 2 hours s.

Ingredients

pan release spray, candied fruit, raisins, bourbon, butter, granulated sugar, brown sugar, vanilla extract, almond extract, sourdough starter, eggs, unbleached flour, baking powder, baking soda, salt, nutmeg, cinnamon, allspice, clove, flour, pecans