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Drunk Fruitcake Recipe

The Best

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 cares???

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!

Send this recipe to others via email!


To Really Make This Cake:

Note: I have made this fruitcake and it is really a good light fruitcake recipe. It's an actual white fruitcake recipe. If prepared according to standard cake procedures, it will make a fine cake. Use only 1 cup of bourbon as the liquid in the recipe. Pour finished batter into a greased and floured cake pan and bake at 300 degrees for about one and a half hours or slightly longer. When done, it will be golden brown and dry on the top of the cake. If you use miniature loaf pans, they take only about an hour to bake.
When done, remove cake from pan and place on a plate. Put it back into the pan and poke holes in the top with an ice pick and pour the following mixture onto the cake to be soaked up. It adds to the holiday spirit of traditional fruit cake soaked in whiskey.

1/3 Cup sugar
1/2 C. Whiskey
1/4 C. Water
2 T. Butter

Heat this mixture to dissolve the sugar, and pour over the cake while still very warm. Wrap tightly in foil or plastic wrap.
If heated long enough, all alcohol will evaporate and only the taste will remain for those of you who are tee-totalers. Or, you could use orange juice instead of whiskey.

It's your choice; however, if you choose to sample more whiskey or even have a cup of eggnog while baking this cake <g>.

Actually, since I made mine, we've been cutting into it daily instead of saving it until Christmas. It's that good! (2002)


For more Christmas and Holiday Recipes,
Click on the recipe card.


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
(5 tbspoons of it) instead of bourbon. I also added cherries and some orange peel.
It tasted so good my husband finished it before I had time to throw it out the
window as directed. Lady from Indonesia

(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
(12/23/02 - Same Person)) We have attacked the cake with great gusto and relish every bite! I did cut the amount of brandy to 1/4 cup as was in my old recipe, and found it to be enough.

(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.
Thank you for sharing this recipe. Merry Christmas! Martha from Mitchell, In




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Original recipe source not known. It's been aruond for a while. This version edited by me.

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Web Page contents © 1998 by Linda Saxon Nix