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Vintage Kentucky Bourbon Black Fruit Cake with Cinnamon Glaze
Makes one large bundt cake or two loaf pans.
Ingredients
2
cups
flour
1/2
cup
raisins
1/2
cup
dried dates
pitted and chopped
1/2
cup
dried figs
chopped
2
tbsp
Bourbon
1/2
tsp
baking soda
1/4
tsp
crushed cloves
1/2
cup
blackberry jam
1
cup
butter
softened
1
cup
brown sugar
packed
2
eggs
beaten
1/3
cup
sour cream
1
tsp
cinnamon
1/4
tsp
allspice
1/2
tsp
nutmeg
1/2
cup
pecans
chopped
For the cinnamon glaze:
1/2
cup
powdered sugar
1/2
tsp
cinnamon
1/2
tsp
vanilla
1-2
tbsp
milk
Instructions
Add 2 cups flour to a large dry skillet (I prefer a cast iron) until it becomes golden brown, about 6-7 minutes.
Stir from time to time to prevent sticking.
Set aside and cool then sift.
Mix the raisins, dates, and figs in a small bowl.
Pour the Bourbon over the fruit and mix well. Let stand 2 hours or until the liquor has been absorbed.
Cream butter with brown sugar in a large mixing bowl.
Add the eggs and sour cream.
Sift the flour once more adding the baking soda and spices.
Pour the liquid ingredients into the dry, stirring constantly to keep from lumping.
Add the jam and chopped nuts then the bourbon soaked fruit.
Pour into two greased and floured loaf pans or a bundt pan.
Bake at 375 degrees for 40 minutes to 90 minutes (depending on the pan size) or until browned and a toothpick entered in the centered comes out clean.
You can tent aluminum foil over the top if it becomes too brown.
Remove from oven and let cool completely before removing from pan, setting on a platter, and adding glaze.
For the glaze: in a small bowl mix together glaze ingredients until smooth. Add additional tbsp milk if needed.
Using a spoon, drizzle glaze all over the top of the cake.
Slice and serve.
Notes
Cake recipe adapted from Out of Kentucky Kitchens by Marion Flexner.