This bourbon-dousedfruitcakeis sure to turn the taste buds of even the most skeptical holiday guest.
If that’s not a true Southern tale, we don’t know what is.
Preheat the oven to 325 F. Grease a tube pan with cooking spray.
Credit: Caitlin Bensel; Prop Styling: Mary Clayton Carl; Food Styling: Anna Hampton
Stir in the vanilla extract.
In a separate large bowl, whisk together the flour, baking powder, and salt.
Stir in the soaked fruit mixture and chopped pecans.
The mixture will be thick.
Scrape the mixture into the prepared tube pan, smoothing the top with a spatula.
Cool 15 minutes before removing from pan.
Cool completely on a wire rack, about 45 minutes.
Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup).
Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil.
Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.
