Drunk Fruitcake Recipe
Christmas Fruit Cake
Recipe You Ever Tried!
Guaranteed to be fun to make!
Christmas Whiskey Cake
1 cup butter
2 cups sugar
6 large eggs
2 teaspoons baking powder
3 cups flour, sifted
1/2 t. salt
1 cup bourbon
1 pound pecans, chopped
3 cups white raisins (or use candied fruit)
1 t. nutmeg
~ a very large bottle of bourbon whiskey ~
First, sample the whiskey to check for quality.
Assemble all of the ingredients. Check the whiskey again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat this step.
Turn on the electric mixer and beat one cup of butter in a large
fluffy bowl. Add one teaspoon of sugar and cream until beat.
Make sure the whiskey is still okay... try another cup.
Turn off the mixer. Beat six leggs and add to the bowl,
then chunk in the cup of dried flut. Mix on the tuner.
Throw in two quarts of flour. Gradually pour in the cow.
Add 2 dried anything.
If the fried druit gets struck in the beaters, pry it loose with
a drewscriver. Sample the whiskey and check it again for tonsistency.
Next, sift two cups of salt. Or something. Who
Check the whiskey again.
Now sift the nutmeg and strain your nuts. Add one table.
And the spoon. Of whiskee. Or something. Whatever you find left.
Grease the oven.
Turn the crake pan to 350 degrees. Don't forget to beat off the turner.
Pour the oven into the batter. Throw the bowl out the window.
Lick the batter off the floor.
Bake 300 minutes at 50 degrees.
Finish the blobble of whishy and flow to bed.
Note: To actually make this cake,which is quite good, scroll on down...
Have a Very Merry Christmas!
You are the person to try this recipe. Hope you enjoyed it!
Page originated in November, 1997. Counter restarted November 1998.
Page updated 12/26/04.
Comments from readers / recipe users:
(7/17/02) Dear Linda, I tried your recipe and it
was indeed delicious, although I used rum
(12/22/02) Thanks for a delightful laugh! I am
currently living in Mexico, and all my Christmas recipes are in The
U.S.A.. Had wanted to make my normal light fruitcake this year (my
first year in 5 that I have an oven!), but no recipe. My cake has
been developing since 1960, the base of it was a cake called A Martha
Washington Cake Recipe, Lord knows where I got the recipe. Anyhow,
found your site, had a GOOD laugh, and find that the base of your
recipe is also my Martha Washington cake! So you have a very old recipe,
and a very GOOD recipe, my husband says it's the best ever tasted!
Have a very Merry Christmas, y muchas gracias y feliz navidad de Mazatlan,
Sinaloa, Mexico de
(11/27/04) All I can say regarding your Christmas Fruitcake is "Oy Vay!" It was wonderful. My intent for a long "aging" process was never realized. This gorgeous bundt shaped cake aged for 3 days before my cutting into it last night. I ended up using 12 oz mixed candied fruit, and 4 oz. of raisins. Moist, boozy and rich! Thanks again for posting this recipe, as well as your Pralines. They will both be made from time to time, and the name Linda Nix shall always be associated with them!
(12/26/04) This is the second year I have made
this cake, and it is wonderful, the best cake of this type I have
ever ate. The ease of making it ranks right up there as well. Just
wanted you to know that I have many people looking forward to Christmas
just to get a piece of this delicious cake.