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Recipe Summary

prep:
20 mins
bake:
1 hr to 1 hr 10 mins at 325°
Servings:
24
Yield:
2 cakes (12 servings each)
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Ingredients

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Glaze:

Directions

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

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  • 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.

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  • Bake in 325°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:
  • 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.

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

Nutrition Facts

378 calories; total fat 15g; saturated fat 6g; cholesterol 22mg; sodium 216mg; carbohydrates 60g; protein 4g.

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