Boo Bourbon Sourdough Fruitcake

Total Time: 2 hrs 55 mins Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ingredients

• pan release spray
• 2 cups candied fruit
• 1 cup raisins
• 2 cups bourbon
• 1 1/2 cups butter
• 1 cup granulated sugar
• 1 cup brown sugar (firmly packed)
• 2 -3 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup sourdough starter
• 6 large eggs
• 3 cups unbleached flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon clove
• 1/2 cup flour
• 1 cup chopped pecans

Recipe

• 1 cover the fruit/raisins with bourbon in a jar or small bowl, cover tightly and set aside for at least one week. the color of the fruit will fade after a couple of days.
• 2 spray large bundt pan or angel food cake pan with pam flour release spray and set aside.
• 3 in large bowl cream butter, sugars until mixed well and fluffy.
• 4 add vanilla extract, almond extract sourdough starter, and blend well.
• 5 add eggs and beat well at least 3 minutes.
• 6 pour bourbon and fruit into the mixture and blend about one minute on low speed.
• 7 in a medium bowl sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon, allspice, cloves.
• 8 chop pecans into large pieces then mix with ½ cup flour in a small container and set aside.
• 9 add dry spice mixture into the large bowl and carefully blend until creamy.
• 10 fold in floured pecans.
• 11 pour into prepared pan and bake at 275°f approximately 2 hours.
• 12 test the cake with a knife; make sure it comes out dry. check every 15 minutes past 2 hours so that it doesn’t become overcooked.
• 13 wait at least 20 minutes before turning out of the pan.
• 14 let cool at least 1 hour before cutting.