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Megan Ketover's fruitcake recipe

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Fruitcake

12 oz  flour

8 oz butter, softened

1 1/2 tsp salt

3/4 tsp baking powder

12 oz dark brown sugar

6 oz whole milk

1/2 tsp vanilla

5 eggs

Dried fruit and nuts to taste ( about 1/4-1/3 cup each)

  •      Figs
  •      Golden raisins
  •      Cranberries
  •      Candied cherries
  •      Candied citrus peel
  •      Orange zest, from fresh oranges
  •      Pecans
  •      Walnuts
  •      Hazelnuts
  •  

Preheat oven to 350.

In a mixer on medium speed, blend flour, butter, salt and baking powder together until well mixed. In a separate bowl, stir together dark brown sugar, milk and vanilla. Add to flour mixture and mix, on medium speed for 2 minutes, until blended. Scrape down sides of bowl. Add in eggs. Blend for another 2-4 minutes until fluffy and well mixed.

Add in dried fruit and nuts.

Portion in to baking pans, and bake until golden brown and  cake springs back. Allow to cool briefly and then douse in spiced bourbon syrup.

For best flavor,  apply fresh bourbon every others day until Christmas.

Spiced Bourbon Syrup

2 cups dark corn syrup

2 cups water

1 cup sugar

Spices to taste (about 1/2-1 tsp each)

  •      Cinnamon
  •      Ginger
  •      Cardamom
  •      Nutmeg
  •      Cloves

1 cup Bourbon whiskey

Combine sugar, corn syrup, water and spices and bring to a boil, stirring occasionally to dissolve sugar. Turn off heat, and stir in bourbon.

Fruitcake bread pudding base

3 eggs

2 oz sugar

Pinch salt

1/4 tsp vanilla

5 oz milk

5 oz heavy cream

2 oz  butter, melted

Whisk together eggs, salt and sugar until well combined. Add in milk and heavy cream.  Portion onto cubed stale fruitcake. Allow to absorb for 20 minutes, and then top with melted butter. Bake in a 350 oven until springs back, and custard is set (not jiggly).

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