The Very Best of Emeril

in a layer of cheesecloth. Store in plastic storage bags until they are

slightly stale, 3 to 4 days. Combine the reserved simple syrup with the

remaining 1/2 cup Grand Marnier and the bourbon. Without removing the

cheesecloth, make tiny holes with a toothpick randomly on the top of each

cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2

to 3 days until all of the syrup is used. Let the cakes age for up to 3

weeks before eating. This recipe yields 12 cakes.

Creole Christmas Fruitcake

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The Very Best Of Emeril