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.