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.