GF Butter Boozy Fruit Cake.
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Ingredients of GF Butter Boozy Fruit Cake
- Prepare of Fruity booze mix.
- It’s 2 oz of candied ginger chopped in 1/4 inch chunks.
- It’s 6 oz of dried apricots halved.
- Prepare 8 oz of dried blueberries.
- It’s 8 oz of dried cherries halved.
- It’s 8 oz of dried dates chopped into quarters.
- Prepare 2 tbsp of lemon juice.
- You need 1/2 can of apricot nectar.
- Prepare 3/4 cup of Gran Gala Triple Orange Liqueur.
- It’s 3/4 cup of Kraken Black Spiced Rum.
- You need of Nut mix.
- You need 3/4 cup of unsalted cashews.
- Prepare 3/4 cup of unsalted pecans halves.
- You need of Cake mix.
- Prepare 2.5 cups of GF flour mix.
- Prepare 1.5 tsp of Xanthan gum.
- Prepare 1 tbsp of cinnamon.
- You need 2 tsp of Lebkuchengewurz spice blend… German gingerbread spice.
- It’s of Zest and juice of one orange and one lemon.
- You need 1 tsp of baking powder.
- You need 1 LB (4 sticks) of butter.
- It’s 1 cup of white sugar.
- Prepare 5 of large eggs.
GF Butter Boozy Fruit Cake step by step
- Combine all the fruit mix ingredients the night before..
- Extra credit cooks bonus! Grab two rocks glasses add an ice cube to each then pour the remaining apricot nectar into the glasses. In one glass add a shot of spiced rum and in the other add a shot of gran gala. Enjoy!.
- Pre heat oven to 325..
- Pull the fruit mix out of the refrigerator. Zest and juice the orange and the lemon. Add both juices to the fruit mix. Set zest aside..
- Toast the nuts in a skillet. Let cool, rough chop and side aside for later..
- Whisk all dry cake ingredients together including the citrus zest. If you do not have the Lebkuchengewurz spice blend on hand, your favorite holiday spice blend will also work..
- Cream the butter and sugar together. Then add the eggs one at a time..
- Add the dry ingredients into the wet and combine thoroughly..
- Mix the nuts into the fruit mix..
- Grease 2 loaf pans..
- Stir the fruit nut mixture into the batter. Do this by hand and use a spatula with some strength. The batter is dense and will give your arm a good workout!.
- Distribute the batter evenly between the 2 loaf pans. Tap them on the counter lightly to make sure the batter is settled on the bottom..
- Bake for about an hour and a half. After an hour start checking them by putting a butter knife in the middle to see if it comes out clean..
- When done let cool and turn them out onto a cutting board..
- Once completely cooled move to a vessel large enough for both to have space around them and lid. We used a cake carrier..
- You can eat right away, but we are going to wait at least two weeks. During this long wait we will be spritzing with spiced rum roughly every 3 days..
- See not so scary!.
recipe by jason williams @cookpad