Monday, November 4, 2013

Still Crazy After All These Years! Grunge Cookbook's Fabulous Fruitcake!

My mom, your mom, the lady staring at you on the bus wearing a pink tutu and walking an invisible dog, or maybe it's that annoying Facebook friend who just wont stay out of your business! 
In any case, 'tis the season for fruitcake! 

Now normally I would not recommend recipes with alcohol, but in this case I think we're gonna need it! I remember when a friend of mine -- who is also a certifiable crazy person -- and I were high class hookers in Hollywood, her rich Greek mom used to send us this amazing zucchini bread, we lived off of it for weeks and then when the holidays rolled around her fruitcake would show up in the mail...oh the irony! 

This was incredibly easy to easy to make so try it out and if you have the address to that cookoo bird in your life, send her one of these,  the  bourbon filled cake will send a clear message...stay the hell away from me! 

Some cooking muzak: 

Here is the recipe : 


  • 2 cups red candied cherries (can substitute dried fruit)
  • 2 cups of golden seedless raisins
  • 1 lb. butter room temp
  • 2 cups of bourbon
  • 2 cups granulated sugar
  • l lb. of brown sugar
  • 8 eggs separated
  • 5 cups sifted flour
  • 1 lb. pecan [or walnut] halves (4 cups)
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 3 tsp. ground nutmeg


  • 1
    Combine cherries, raisins, bourbon into large bowl. Cover tightly and refridgerate overnight. Drain fruit and reserve bourbon. Place butter in a large bowl and beat until light and fluffy. Add sugars gradually, beating after each addition until thoroughly blended. Add egg yolks and blend well.
  • 2
    Stir half cup of flour into nuts and sift remaining flour with baking powder, salt, and nutmeg. Add 2 cups of flour mixture and mix thoroughly. Add reserved bourbon and remaining flour mixture alternatively, beating well after each addition.
  • 3
    Beat egg whites until they hold a soft peak and fold them into batter. Add drained fruit and floured nuts to batter and blend.
  • 4
    Grease and place wax paper into five loaf pans. Fill pans to within one inch of top.
  • 5
    Bake at 275 degrees for about 2 hours, or until toothpick inserted into center comes out clean. Cool on rack three hours. Wrap in cheesecloth saturated with more bourbon. Wrap in foil or plastic and refridgerate to ripen at least 3 weeks. Re-moisten cloth with bourbon as it dries out. For longer mellowing wrap and store in airtight container in cool place, fridge or freezer. Re-moisten cloth with bourbon anytime container is opened or occasionally if seal is not securely airtight.

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