Holiday Bourbon Fruitcake

Recipe View Day 1: Infuse the Fruit (24 hours). In a large bowl, combine candied orange peel, citron, pineapple, red and green cherries, currants, raisins, dates, walnuts, and almonds. In a separate bowl, mix orange juice and 2/3 cup bourbon. Pour the bourbon mixture over the fruit and nuts. Stir well to combine, cover tightly, and let marinate in a cool place for at least 24 hours, allowing the flavors to meld and deepen.

Recipe View Day 2: Prepare the Batter. Line two 9x5-inch loaf pans with parchment paper, leaving an overhang for easy removal, and grease the inside with cooking spray. In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt until well combined. This ensures even distribution of the spices.

Recipe View Cream Butter and Sugar. In a separate large bowl, using an electric mixer, beat butter, brown sugar, and white sugar until light and fluffy. This incorporates air into the batter, resulting in a tender crumb.

Recipe View Incorporate Wet Ingredients. Stir in egg yolks one at a time until blended. Mix in applesauce, 1/2 cup bourbon, and vanilla extract until the mixture is light and airy.

Recipe View Combine Wet and Dry. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Stir in molasses until evenly distributed.

Recipe View Fold in Fruit and Nuts. Gently fold in the marinated fruit and nut mixture along with any accumulated juices, ensuring they are evenly dispersed throughout the batter.

Recipe View Prepare Egg Whites. In a clean, dry bowl, whip egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter in two additions, being careful not to deflate them. This adds lightness and volume to the cake.

Recipe View Rest the Batter. Divide the batter evenly between the prepared loaf pans. Cover loosely with a clean kitchen towel and let stand in a cool, dry place for 8 hours to overnight. This allows the flour to fully hydrate, resulting in a more tender cake.

Recipe View Day 3: Bake the Fruitcakes. Preheat oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. This creates a moist environment in the oven, preventing the cakes from drying out.

Recipe View Bake. Place a baking sheet on the center shelf and arrange the fruitcakes on the baking sheet. Bake for 2 1/2 hours, replenishing the water in the bottom pan as needed to maintain a humid oven environment.

Recipe View Check for Doneness. After 2 1/2 hours, cover the cakes with a sheet of parchment paper to prevent excessive browning. Continue to bake until a knife or toothpick inserted into the center comes out clean, approximately 1 hour more. The total baking time may vary depending on your oven.

Recipe View Cool and Rest. Cool the fruitcakes in the pans set over a wire rack until completely cool. Remove the cakes from the pans, leaving the parchment paper intact. Sprinkle with additional bourbon, if desired, for extra flavor and moisture. Wrap tightly in aluminum foil and store in an airtight container. Allow the cakes to rest for at least 8 hours to overnight before serving to allow the flavors to fully develop.