This "Secret" Ingredient Makes Fruitcake Taste Better in Kentucky

I am SO ready for the holiday season. Now, don't take that to mean I am the least bit prepared for it. I haven't decorated yet or purchased a single present, but I am more than excited for the Christmas cheer and happy twinkling lights. I did turn on my favorite playlist with Bing Crosby and Amy Grant classics the other day while running errands and was instantly happy.

Another highlight of the holidays is all of the delicious treats we save for this special time of year. Christmas tree cakes are a huge hit in our house as well as Mimi's Chex mix, chocolate dipped pretzels, and Kelly Kothlow's raspberry thumbprint cookies.

A Brief History of the Fruitcake

Another seasonal staple for lots of folks is a fruitcake. Although I have never met someone in real life who actually enjoys a fruitcake, it has been a tradition to make and gift them to friends and neighbors since the 1800s. Back then, the ingredients to bake a fruitcake were expensive, so they were very indulgent and thoughtful. Not to mention the way it is prepared can make it last for a long time without going bad. Which was a plus in the days before refrigerators. It really grew in popularity in the early 1900s and into the mid-century era. You can read more about it here or watch this fun video.

How Do You Make a Fruitcake?

I've gotta be honest, I have never made a fruitcake. I've never even eaten a fruitcake! I do like dried fruits and nuts, but something about it is a hard "no" for me. It looks too much like a meatloaf, I think. According to the master herself, Martha Stewart, here are the typical ingredients needed:

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
½ cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 ½ cups all-purpose flour
2 tablespoons ground allspice
⅔ cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

Check out Martha Stewart's website for baking instructions.

What Makes Kentucky Fruitcake the Best?

There is one thing about this traditional recipe that is different when you make it in the Bluegrass state. Can you guess what it is? Instead of fancy fruit-based Brandy wine, you substitute good ole Kentucky bourbon into the mix. Everything is better with a little whiskey! Especially when you can measure with your heart.

If I can find a fruitcake made with bourbon around these parts, you better believe I will finally try it! It took me 30 years to try eggnog, and you know what made me give in and actually enjoy it? Bourbon!