-
1
To prepare the 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).
-
2
Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
-
3
For the fruitcake; butter two (8 x 4-inch) loaf pans.
-
4
In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
-
5
In a large bowl beat butter until creamy (about 2 minutes).
-
6
Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).
-
7
Add in eggs and beat just until no yellow remains in the bowl.
-
8
In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.
-
9
Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.
-
10
Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
-
11
Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
-
12
Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.
-
13
Divide the batter evenly between the two pans.
-
14
Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.
-
15
Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
-
16
Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
-
17
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!).
-
18
Serve or freeze until ready to use.
