White Christmas Fruitcake with Orange-Bourbon Glaze

== Description ==
This makes 2 of the best (8x4-inch) loaf fruitcakes you will ever have. You can wrap tightly and store them for up to 3 weeks in advance if desired, or you can freeze them after the 2-day glazing period. Plan ahead the fruitcakes must be baked, wrapped tightly and stored for 2 days, then brushed with glaze within the 2-day storing period. 
* Contributed by Catsrecipes Y-Group
* 2 days prep 
* Makes 2 (8x4-inch) loaf cakes 
== Ingredients ==
=== Orange-Bourbon glaze ===
* ¼ cup fresh orange juice
* 2 tablespoons fresh orange juice
* 3 tablespoons white sugar
* 3 tablespoons Jack Daniel's whiskey (or use another brand whiskey) 
=== Fruitcake ===
* 1¼ cups golden raisins
* 1¼ cups dark raisins
* 1¼ cups canned pineapple tidbits, well drained
* ¼ cup currants
* ¼ cup fresh orange juice
* 1 cup butter, softened
* 1 cup white sugar
* 5 large eggs
* 2½ cups all purpose flour
* 1¼ teaspoons baking powder
* ½ teaspoon salt
* 3 teaspoons grated orange zest
* 1 teaspoon lemon extract or 3 teaspoons grated lemon zest
* ½ cup candied green cherries, well packed (sliced in half or chopped)
* ½ cup candied red cherries, well packed (sliced in half or chopped) 
== Directions ==
=== Orange-Bourbon glaze ===
# (Do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
# Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes. 
=== Fruitcake ===
# Butter two (8 x 4-inch) loaf pans.
# In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
# In a large bowl beat butter until creamy (about 2 minutes).
# Add in sugar and beat for about 6 minutes (there should be no sugar granules remaining at all).
# Add in eggs and beat just until no yellow remains in the bowl.
# In a bowl combine flour, baking powder and salt; remove ½ cup of the flour mixture to a bowl; set aside.
# Add in the flour mixture (not the ½-cup) to the butter mixture beating on low speed just until completely blended.
# Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
# Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
# Toss the cherry/raisin mixture with the reserved ½ cup flour mixture, then using a spatula fold the mixture into the batter until combined.
# Divide the batter evenly between the two pans.
# Bake (second-lowest oven rack) at 325°F for about 1 hour or until the cakes test done.
# Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
# Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
# Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
# Serve or freeze until ready to use. 
__NOTOC__
Category:Bourbon Recipes
Category:Sour-mash whiskey Recipes
Category:Cathy's Recipes
Category:Christmas fruitcake Recipes
Category:Currant Recipes
Category:Egg Recipes
Category:Glace cherry Recipes
Category:Golden raisin Recipes
Category:Raisin Recipes
Category:Orange peel Recipes
Category:Pineapple Recipes
Category:Lemon extract Recipes
Category:Lemon peel Recipes
Category:Orange juice Recipes
Category:Wheat flour Recipes