Barbecue Bob's BBQ and Beer Bash!

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BBQ Bob makes his famous Southern Comfort Fruit Cake.
Not your typical fruit cake recipe....
You'll love this and it makes a wonderful present!
Bob always makes a lot of these to pass out to friends and family....they make everyone very MERRY!

God Bless!

BBQ Bob and Miss Claudia

Recipe:

BBQ Bob's Southern Comfort Heirloom Fruit Cake

Ingredients:

4 cups chopped pecans
1 3/4 cup chopped candied pineapple
1 1/2 cup chopped dried peaches or apricots
1 1/2 cup golden raisins
2 cups all-purpose flour -- divided
1 cup butter or margarine -- softened
1 cup packed dark brown sugar
5 eggs
3/4 cup peach or apricot nectar -- divided
1/4 cup Southern Comfort
1/2 cup honey
1/4 cup milk
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 teaspoon baking powder
1/2 teaspoon salt


Directions:

Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.

Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. In a mixing bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, Southern Comfort, honey, and milk; beat well {Mixture will appear curdled}. Combine cinnamon, baking powder, salt, allspice, and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.

Pour into prepared pans. Bake at 325 degrees for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.

Francis Patrick's Chocolate Stout Cake Recipe!

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1/4 cup unsweetened cocoa powder
1/3 cup stout
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/3 cup buttermilk

Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan.

In a small saucepan, combine cocoa powder and stout and heat over low-moderate heat until smooth. Set aside to cool.

In a medium bowl, sift together flour, baking soda, baking powder and salt.
In a large bowl with an electric mixer on low-medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla.

Stir buttermilk into cooled cocoa and stout mixture.

With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up.

Pour batter into cake pan and bake for 25 to 35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake.

Makes one 9-inch cake.

Chocolate Stout Sauce

1/4 cup stout
4 tablespoons dark brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla

Mix ingredients in small saucepan and heat over low heat until smooth. Allow to cool. Spoon 3/4 of the sauce over bottom of the cake, allowing sauce to seep into cake. Invert cake right side up onto serving platter. Poke holes in top of cake and spoon remainder of sauce on top of cake.

Chocolate Ganache Glaze

10 ounces (11/4 cups) heavy whipping cream
10 ounces semisweet dark chocolate, chips or bar broken into small pieces

Bring cream to a simmer in a small saucepot. Turn off heat and stir in chocolate pieces until sauce is smooth and creamy. Pour onto finished cake, smoothing ganache atop and along sides of cake. Ganache will pool at bottom of cake and can be removed with a knife.

If desired, spoon extra ganache into ziplock bag, snip corner and squeeze atop cake in zigzag lines or decorative pattern. If ganache is too runny allow to thicken in bag until stiff. Or, reserve extra ganache in refrigerator to spoon over ice cream or form into truffles.

Francis Patrick's Chocolate Stout Recipe:

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	Francis Patrick's Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5.0 gallons
Color:	219 HCU		Bitterness:	33 IBU
OG:	1.071		FG:	1.014
Alcohol:	7.4% v/v (5.8% w/w)
Grain:	8 oz. American crystal 120L 1 lb. American chocolate 12 oz. Carafa 1 lb. Flaked barley 8 oz. Acid Malt
Boil:	60 minutes	SG 1.055	6.5 gallons
	6 lb. Light malt extract 2 lb. Dark dry malt extract
	Irish moss @ 15 to go in the boil
Hops:	2.0 oz. Fuggles (4.00% AA, 60 min.) .5 oz. Fuggles (4.00% AA, 15 min.) 1.0 oz. Fuggles (4.00% AA, 1 min.)
Yeast:	WLP004 Irish Ale Yeast This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance: Medium-High
Carbonation:	Kegging it on Nitrogen