GF Butter Boozy Fruit Cake. Best ever boozy cakes and bakes. Add a splash of booze to your bakes to create a grown-up afternoon tea or showstopping dessert for the festive season – try Aperol, mojito or gin and tonic cake, or even espresso martini tiramisu. This Boozy Christmas Cake is AMAZING.
This dessert is moist, rich and oh so fruity. An easy bake last minute fruit cake, with a shot or two of rum or whiskey for good measure and I can guarantee it's all gone in no time. This full flavored boozy fruit cake is quick to make and uses mincemeat instead of mixed fruit adding extra moistness and taste. You can cook GF Butter Boozy Fruit Cake using 23 ingredients and 17 steps. Here is how you cook that.
Ingredients of GF Butter Boozy Fruit Cake
- It’s of Fruity booze mix.
- You need 2 oz of candied ginger chopped in 1/4 inch chunks.
- You need 6 oz of dried apricots halved.
- You need 8 oz of dried blueberries.
- Prepare 8 oz of dried cherries halved.
- Prepare 8 oz of dried dates chopped into quarters.
- You need 2 tbsp of lemon juice.
- Prepare 1/2 can of apricot nectar.
- It’s 3/4 cup of Gran Gala Triple Orange Liqueur.
- Prepare 3/4 cup of Kraken Black Spiced Rum.
- It’s of Nut mix.
- Prepare 3/4 cup of unsalted cashews.
- Prepare 3/4 cup of unsalted pecans halves.
- It’s of Cake mix.
- It’s 2.5 cups of GF flour mix.
- Prepare 1.5 tsp of Xanthan gum.
- It’s 1 tbsp of cinnamon.
- It’s 2 tsp of Lebkuchengewurz spice blend… German gingerbread spice.
- It’s of Zest and juice of one orange and one lemon.
- Prepare 1 tsp of baking powder.
- It’s 1 LB (4 sticks) of butter.
- Prepare 1 cup of white sugar.
- Prepare 5 of large eggs.
Christmas gave me the chance to bake fruit cake several times. Here's a recipe that produces the most perfect boozy fruit cake (from my perspective). Well, it has so much more than just four egg and butter? The real difference is the addition of all those gorgeous fruits.
GF Butter Boozy Fruit Cake instructions
- Combine all the fruit mix ingredients the night before..
- Extra credit cooks bonus! Grab two rocks glasses add an ice cube to each then pour the remaining apricot nectar into the glasses. In one glass add a shot of spiced rum and in the other add a shot of gran gala. Enjoy!.
- Pre heat oven to 325..
- Pull the fruit mix out of the refrigerator. Zest and juice the orange and the lemon. Add both juices to the fruit mix. Set zest aside..
- Toast the nuts in a skillet. Let cool, rough chop and side aside for later..
- Whisk all dry cake ingredients together including the citrus zest. If you do not have the Lebkuchengewurz spice blend on hand, your favorite holiday spice blend will also work..
- Cream the butter and sugar together. Then add the eggs one at a time..
- Add the dry ingredients into the wet and combine thoroughly..
- Mix the nuts into the fruit mix..
- Grease 2 loaf pans..
- Stir the fruit nut mixture into the batter. Do this by hand and use a spatula with some strength. The batter is dense and will give your arm a good workout!.
- Distribute the batter evenly between the 2 loaf pans. Tap them on the counter lightly to make sure the batter is settled on the bottom..
- Bake for about an hour and a half. After an hour start checking them by putting a butter knife in the middle to see if it comes out clean..
- When done let cool and turn them out onto a cutting board..
- Once completely cooled move to a vessel large enough for both to have space around them and lid. We used a cake carrier..
- You can eat right away, but we are going to wait at least two weeks. During this long wait we will be spritzing with spiced rum roughly every 3 days..
- See not so scary!.
Most often we eat our cakes baked fresh, but not a fruitcake. Usually, a fruitcake is well preserved, fed with alcohol over weeks. We love a boozy bake for a special occasion, whether it's a splash of prosecco in the frosting or a Sloe gin and mixed dried fruit lend a true taste of autumn to this comforting sponge pudding. Laced with everyone's favourite Italian bubbly this prosecco cake comes complete with boozy buttercream. So, instead of waiting for a whole year to get my piece of the cake, I will be making these boozy fruit tartlets, again.