- 3 cups heavy cream
- 1/2 cup bourbon
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.
The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.