Cook the Issue 2010: Spiced Rum (or Bourbon) Fruitcakes - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Spiced Rum (or Bourbon) Fruitcakes

By Pielove, member

November 5th, 2010

I make fruitcake just about every other year-- mostly as a mechanism to use up the oddments of dried fruit that I accumulate.  This year I had golden raisins, cherries, dates, and apricots.  Also, I traditionally use bourbon, so I made two versions of this recipe: one with rum and apricots, raisins, and dates; and the other with bourbon, raisins, and cherries.  I did chop the fruit smaller after taking the two "soaking" photos.

For the rum version I used orange zest and candied ginger as the recipe stated.  For the bourbon version I used candied peel (had some of that hanging around too) and no candied ginger.  I won't know how these taste for a couple of days, but boy does my house smell great.  Instead of two big loaves, I baked these in the bake-and-give pans from King Arthur Flour-- one recipe made 4 cute little loaves.  

Recipe Used: Spiced Rum Fruitcake


posted in: Gallery, Cook the issue 2010
Comments (1)

kitchengoddess writes: Those look so yummy. I have to say fruitcake is not one of those things I gravitate to, but the icing makes it worth while :) Posted: 2:41 pm on November 6th

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