Irish Whiskey fruit cake

Considering fruitcake to some is the gift they most dread getting, I have decided to post this recipe anyway since this fruit cake is unlike any other! I actually like this one : ) It is filled with yummy goodness however since it is wrapped in cloth dampened with whiskey for several days after being baked, it yet another cake where the alcohol content has not been baked out, so be careful...adults only : ) If you prefer, you can skip over wrapping the cake in the whiskey cloth for a cake without the potency. If you do this add an additional 1/2 cup of butter or the cake will be very dry.


1/2 cup unsalted butter (i never use margarine)
1 cup brown sugar
3 eggs
1/2 cup Jameson’s Irish whiskey
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon lemon zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 tablespoons finely minced crystallized ginger
1/4 cup finely minced dried apricots
1/4 cup finely minced pitted dates
1/2 cup black dried currants
1/2 cup golden raisins
1 cup coarsely chopped pecans (I also use walnuts)

Eggnog Glaze
1/4 cup prepared egg nog
1/2 cup confectioner’s sugar

Preheat oven to 275F (135C). Grease a 12-cup Bundt pan with vegetable shortening.

Beat butter and sugar until fluffy. Beat in eggs one at a time until incorporated. Add whiskey, orange juice, and zest and beat well. Sift together dry ingredients and toss with dried fruit and nuts until coated. Stir floured fruit into mixture and mix until completely blended. Pour into prepared pan. Bake for 1 hour or until knife inserted into cake comes out clean. Cool in pan for 15 minutes and invert cake on to wire rack.

Cut a 2-foot square of food grade cheesecloth or clean muslin. Place cake in center of cloth and sprinkle cake with 4 tablespoons whiskey. Wrap cloth around cake and the wrap cake in aluminum foil for a couple of days. (I douse the cloth in whiskey and wrap it around cake..you can do either)

Mix together eggnog glaze ingredients and drizzle over top of cake; allow to set.