Good things come...

Planning ahead for things is typically stressful. Lots of wondering and what-if-ing that ends up having been unnecessary. Planning  meals in advance, on the other hand,  is fantastically dreamy. My closest friends start talking food, and know they have my undivided attention.
Last Sunday we were out with a few friends for an Ale, and the topic of my Christmas Whiskey Cake was brought to the table. There are few menu items that hold the balanced position of being discussed, desired, and prepared at least a month before eating it. This temptress (lovely word choice, Hao) is made at least one month prior to Christmas, and then enjoyed with all the lushness of what Maker's Mark can do. By the end of our conversation Hao had placed his special order.

Yesterday I went to purchase the whiskey, and after being called 'Young Lady' several times by the older gentleman at the ABC store, I was questioning whether he would let me out bottle in hand. "Yes I am over 21...thank you..." Making my way back home, I started the process by soaking the fruit. The bits of figs, cranberries, and raisins where so pretty. After the day went by, my friend Emily and I went for a run and then we talked as I put the cake together. I admit that the recipe is time consuming, but honestly, we are nearly two months before Christmas. This perspective makes it seem practical.
Let me preface the recipe by saying that the word fruitcake falls out of my mouth with a cringe at those Crayola red cherries and bright green bits. (What are those green bits anyway?) This, my friends, is not your average fruitcake. I am not posting a recipe for the next best white elephant gift.
The original recipe that I found when I started making this cake four years ago called for candied cherries. I deleted them and added chopped Turkish figs and dried cranberries. What you have here is an updated twist on the nostalgic, and ok, I admit it, most common Christmas gag gift. This is a rich buttery batter with whiskey soaked figs, cranberries, and raisins. This is a cake soaked in whiskey for a month. This is a cake worth waiting for.

Make the cake at least by Thanksgiving. Wrap it up or seal it in a cake carrier, hide it in the fridge, and wait. Good things come to those who wait.

Christmas Whiskey Cake
8 dried Turkish figs, chopped
1/2 cup dried cranberries
1/2 cup raisins
2 cups whiskey, separated
1/2 lb unsalted butter (2 sticks)
1 cup white sugar
1/2 cup brown sugar
3 eggs, separated
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground clove
1 tsp cinnamon
1/2 tsp ground nutmeg
2 1/2 cups sifted all purpose flour
1 cup chopped pecans, lightly floured

1. soak fruit in 1 cup whiskey at least 8 hours
2. preheat oven to 325. cream butter. Add sugars, and cream with butter.
3. add egg yolks and beat well
4. add baking powder, salt, spices.
5. add fruit liquid and flour. beat. add fruit.
6. beat egg whites until stiff (about 1 1/2 minutes) and fold into cake.
7. add pecans
8. pour batter into greased and floured bundt cake pan.
9. bake for 1 hour and 10 minutes
10. let cool completely. remove from pan. set on the plate that you will be storing it on, and stuff the center of the cake with cheesecloth. soak the cheesecloth with the remaining 1 cup of whiskey. wrap carefully and hide in fridge.