Ingrédients pour Irish Whiskey Fruitcake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Ground Cloves
- Ground Mace
- Ground Cinnamon
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- Apricot Halves
- Irish Whiskey
- Seedless Raisins
- Mixed Candied Fruit
- 1 cup pecan halves
- Candied Red Cherries
- Candied Green Cherries
- Cheesecloth
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Comment préparer Irish Whiskey Fruitcake
- Grease and flour a 9x5x3-inch loaf pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground mace, and 1/4 teaspoon ground cloves.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup chopped dried apricots and 1/4 cup Irish whiskey.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup raisins, 1 cup mixed candied fruit (such as cherries and orange peel), 1 cup pecan halves, and 1/2 cup chopped candied cherries.
- Spoon the batter into the prepared loaf pan and spread evenly.
- Bake in a preheated oven at 300°F (150°C) for 2 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Once cool, loosen the edges of the cake with a knife and carefully turn it out onto the wire rack.
- Wrap the cake loosely in cheesecloth. Pour 2-3 tablespoons of Irish whiskey over the cheesecloth, ensuring it is evenly moistened.
- Overwrap the cheesecloth with aluminum foil.
- Refrigerate for 2-4 weeks, pouring an additional 2 tablespoons of Irish whiskey over the cheesecloth every few days.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
3087g
Fat
507g
Carbs
353g
