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Ingredientes
- 1 c. granulated sugar
- 1 c. water
- 1 1/2 Tbsp. lemon zest cut in strips
- 2 Tbsp. lemon juice
- 1/2 lb mixed dry fruits (such as blueberries, cranberries, cherries, raisins, and minced apricots)
- 1/2 lb unsalted butter - (2 sticks) room temperature
- 1 c. granulated sugar plus
- 2 Tbsp. granulated sugar
- 2 ounce almond paste
- 4 lrg Large eggs
- 1/2 c. Grand Marnier (or possibly other orange-flavored liqueur)
- 2 c. bleached all-purpose flour
- 1 tsp baking pwdr
- 1/8 tsp salt
- 1/8 tsp grnd cinnamon
- 1 pch freshly-grated nutmeg
- 1/2 c. slivered almonds toasted
- 1/2 c. pecan pcs
- 1/2 c. walnut pcs
- 1/4 c. bourbon
- 3 c. heavy cream
- 1/2 c. bourbon
- 1/2 c. granulated sugar
- 1/4 c. cornstarch plus
- 2 Tbsp. cornstarch
Direcciones
- Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add in the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 min and remove from the heat.
- Combine the dry fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 min. Strain and reserve the syrup.
- Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat till the mix is fluffy and smooth, about 2 min. Add in the Large eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add in 1/4 c. of the Grand Marnier and mix to incorporate.
- Combine the flour, baking pwdr, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add in this mix 1/2 c. at a time to the butter mix with the mixer on low speed, each time mixing till smooth, about 2 min. Scrape down the sides of the bowl as necessary. The batter will be thick.
- Add in the hot fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
- Preheat the oven to 350 degrees.
- Lightly grease a bundt pan with butter or possibly non-stick baking spray. Pour the batter into the pan and bake till golden and the top springs back when touched, about 45 to 50 min (turning the pan to ensure even browning after 30 min.)
- Cold the cake for 20 min in the pan, then remove and continue to cold upside-down on wire racks.
- Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 c. of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 c. of the syrup over the top of each cake. Store in a plastic zip bag for 3 or possibly 4 days till the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days till all of the syrup is used. Let the cakes age for up to 3 weeks before eating.
- For the Whiskey Sauce: Combine 2 3/4 c. of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 c. cream. Add in this to the cream-and-bourbon mix and simmer stirring often, till the mix thickens, 4 to 5 min. Remove from the heat and serve hot with the fruitcake.
- The sauce may be stored, after it has cooled, in an airtight container for 24 hrs. When ready to serve, hot over low heat.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 6 servings | |
| Calories 1288 | |
| Calories from Fat 588 | 46% |
| Total Fat 67.3g | 84% |
| Saturated Fat 35.28g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 337mg | 14% |
| Potassium 282mg | 8% |
| Total Carbs 136.55g | 36% |
| Dietary Fiber 3.6g | 12% |
| Sugars 96.22g | 64% |
| Protein 12.94g | 21% |
