Mom's fruitcake

Yield: 1 batch

Measure Ingredient
1½ cup Butter, softened
1 pack Confectioner's sugar
\N \N Flour
6 larges Eggs
1 cup Bourbon (or rum)
4 tablespoons Vanilla extract
1 pounds Golden raisins
1 pounds Glace cherries
1 pounds Glace pineapple
⅓ pounds Glace citron (or more, up to a pound)
¼ pounds Candied orange peel
¼ pounds Candied lemon peel
1 quart Pecan halves
14 ounces Coconut, flaked

Preheat oven to 250 degrees F. Line the bottom and sides of a large tube pan and a small loaf pan with foil; grease the pans. Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves.

In large bowl, soften the 3 sticks of butter. Cream in a box of confectioner's sugar, then fill box to the same level with flour.

Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured.

Add six eggs to butter/sugar, one at a time, while beating. Add vanilla extract and fold in flour. Stir in fruits and nuts; fold in liquor. Pour into cake pans and bake approximately 2 hours.

Mom's notes:

* 3 # cherries, pineapple, raisin; 1 # citron; ¾ lemon/orange peel; 2 # butter; 3 packages coconut, 2 # cake flour; 4 # confectioner's sugar, fifth of bourbon.

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