Cakey Fruitcake

Cakey Fruitcake
Servings: 24 Yield: 2 cakes (12 servings each) Prep 20 mins Bake 325°F 1 hr to 1 hr 10 mins

Ingredients

  • 2 cups candied red and green cherries, chopped
  • 2 cups walnuts, chopped
  • 1 cup chopped dates
  • 1/2 cup chopped citron
  • 1 1/2 cups packed light-brown sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup light molasses
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cups boiling water
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
Glaze:
  • 1 cup confectioners sugar
  • 1 tablespoon bourbon
  • 1 tablespoon butter or margarine, at room temperature
  • 1 tablespoon hot water
  • Assorted berries and grapes, for garnish

Make It

1. Heat oven to 325 degrees F. Generously coat two 6-cup fluted tube pans or two 9 x 5 x 3-inch loaf pans with nonstick cooking spray.

2. Combine cherries, walnuts, dates, citron, sugar, butter, molasses, salt, cinnamon, nutmeg and cloves in large bowl. Pour 2 cups boiling water over mixture; stir until butter is melted. Stir in flour and baking soda until well mixed. Scrape into prepared pans, dividing evenly.

3. Bake in 325 degrees F oven, 1 hour for tube pans, 65 to 70 minutes for loaf pans. Cool cakes in pans on wire rack for 15 minutes. Unmold cakes onto rack. Cool completely.

Meanwhile, prepare glaze:

4. Whisk together confectioners sugar, bourbon and butter in small bowl until smooth. Gradually stir in enough hot water to make good drizzling consistency. Cover; set aside.

5. When cake is cooled, drizzle with glaze. Let stand until glaze hardens. Decorate with berries and grapes.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 378, Fat, total (g): 15, chol. (mg): 22, sat. fat (g): 6, carb. (g): 60, pro. (g): 4, sodium (mg): 216, Percent Daily Values are based on a 2,000 calorie diet.