I haven’t posted in a month and my Irish guilt is gnawing at me! So it’s back to business this week as “that time of year” is fast approaching. I’ve already started plumping my fruit for the several varieties of fruitcake that I make, but not for this one because the fruit is boiled! I’ve had the recipe for many years and love it now as much as ever. The original recipe called for Bushmills, but you can substitute another brand. You’ll find this and other holiday recipes in my Favorite Flavors of Ireland cookbook, now BUY ONE GET ONE, and in my soon-to-be-released cookbook Teatime in Ireland. Visit www.irishcook.com for more details.
Bushmills Boiled Fruitcake
Makes 1 large or 4 to 5 small loaves
This fruitcake is an interesting one because the dried and candied fruits are cooked with butter, brown sugar, and crushed pineapple before being mixed with the dry ingredient. The technique produces a very moist cake.
1 (20-ounce) can crushed pineapple, undrained
8 tablespoons butter
1/2 cup (packed) light brown sugar
2 cups golden raisins
1/2 cup candied cherries, chopped
1/2 cup candied mixed peel
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice or Mixed Spice (see Note)
2 large eggs, beaten
2 to 3 tablespoons Bushmills Irish whiskey
Note: To make Mixed Spice, put 1 tbsp. coriander seeds, 1 crushed cinnamon stick, 1 tsp. whole cloves, and 1 tsp. allspice berries in a spice or coffee grinder. Process until finely ground. Add 1 tbsp. nutmeg and 2 tsp. ginger. Mix thoroughly by hand. Store in an airtight container.