Yield: 1 batch
|1½ cup||Butter, softened|
|1 pack||Confectioner's sugar|
|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.
* 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.