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FOR THE CAKE:
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Heat oven to 350u00b0F.
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In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
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In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
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Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
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When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
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FOR THE GLAZE:
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Mix all glaze ingredients together and drizzle over the top of the cake.
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OPTIONAL:
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Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
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For a chocolatey twist, add 3/4 cup chopped semisweet chocolate to the batter.
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Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
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Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
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Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
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I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!
