What could possibly make the classic fruitcake even better? Add bourbon! Most fruitcakes are made with rum or brandy, which are both wonderful spirits for this old-fashioned dessert. But we’re in the South, and we use the spirit of the Bluegrass State.
Kentucky bourbon fruitcake is boozy, as you’d expect, and studded with toasted pecans and fruits of all sorts too. It’s dense, chewy, and very much a rich dessert. It feels like a gift because it is—you have to soak the fruit for a few days to get it just right. This cake is also large and makes enough to feed a crowd, so consider it your go-to holiday party choice.
No matter where you serve it, just don’t skip the caramel frosting. It puts this dessert squarely in the territory of “quite possibly the most Southern holiday dessert ever,” combining the beloved caramel cake with fruitcake.
Can You Make Kentucky Bourbon Fruitcake In Advance?
You could make the cake a few days in advance and store it wrapped tightly at room temperature up to three days (or in the freezer for up to six months). Make and add the glaze just before serving.
If you want to make the caramel glaze in advance too, you can (through Step 6), but you’ll need to refrigerate it and bring to room temp before you continue with Step 7.
Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless