Holiday Fruitcake

This one is actually a very nice one. I drown it repeatedly with rum or brandy once a week from October on. It is so good by Xmas! Many of my friends love it and insist on having it every year. I post it here for safekeeping.

• Ready In: 6 hrs
• Yields: 1 cake

Ingredients

• 1 1⁄2 cups  mixed candied fruit (fruit cake mix, 12 oz)
• 1 1⁄2 cups  candied pineapple (12 oz)
• 1  cup  whole  candied red cherries (8 oz)
• 1  cup  whole green  candied cherry (8 oz)
• 1  cup  dried apple, chopped
• 1  cup dates, chopped
• 2  cups raisins or 2  cups currants
• 1  cup  slivered almonds
• 1  cup walnut halves
• 1 3⁄4 cups flour
• 3⁄4 cup sugar
• 3⁄4 cup  packed light brown sugar
• 1⁄2 cup butter
• 5  eggs
• 2  tablespoons dark molasses
• 1  teaspoon cinnamon
• 1⁄2 teaspoon baking soda
•  Bourbon

Directions

1. Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
2. Preheat oven to 275°F.
3. Measure remaining ingredients into a large mixing bowl.
4. Stir a few times to incorporate, then beat on high for 3 minutes.
5. Stir in drained fruit mixture.
6. Keep the leftover bourbon for brushing the cake.
7. Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
8. Press mixture firmly into pan.
9. Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
10. Let cool in the pan for 20 minutes.
11. Invert onto cooling rack to cool completely.
12. Wrap tightly in Saran wrap and store dark and cool.
13. If you like, brush with remaining bourbon once a week until Xmas.