Bourbon Fruitcake

• 2 cups mixed candied fruit, chopped course
• 1 cup candied cherry, halved
• 3 cups raisins
• 1 cup currants
• 1/2 cup Bourbon
• 1 cup butter, room temp
• 1 cup brown sugar, firmly packed
• 6 eggs, room temp
• 1/2 ounce unsweetened chocolate, melted
• 3 cups walnuts, coarsely chopped
• 2 cups flour
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup brandy

1. In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover and marinate 3 hours on the counter.
2. Cream together the butter, and brown sugar until fluffy in a KitchenAid mixer.
3. Beat in the eggs, on at a time.
4. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon.
5. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 X 4 tube pan.
6. Bake in a preheated 300 deg. oven for 2 hours and 10 minutes. Remove to a rack.
7. When the cake is cool enough to handle. Remove from the pan and cool on the rack.
8. Place the cooled cake in a stainless steel pot iwth a lid and drizzle half of the brandy over it. Cover and allow to rest on the counter for 1 week. After 1 week, drizzle with the remaining brandy, cover and allow to rest another week.
9. Slice and serve. This cake will keep for months in the refrigerator.

mixed candied fruit, candied cherry, raisins, currants, bourbon, butter, brown sugar, eggs, unsweetened chocolate, walnuts, flour, nutmeg, ground cloves, baking soda, salt, brandy

Taken from www.food.com/recipe/bourbon-fruitcake-402737 (may not work)