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.
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INGREDIENTS
Nutrition- 1 1⁄2cups mixed candied fruit (fruit cake mix, 12 oz)
- 1 1⁄2cups candied pineapple (12 oz)
- 1cup whole candied red cherries (8 oz)
- 1cup whole green candied cherry (8 oz)
- 1cup dried apple, chopped
- 1
- 1cup slivered almonds
- 1cup walnut halves
- 1 3⁄4cups flour
- 3⁄4cup sugar
- 3⁄4cup packed light brown sugar
- 1⁄2cup butter
- 5
- 2tablespoons dark molasses
- 1teaspoon cinnamon
- 1⁄2teaspoon baking soda
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DIRECTIONS
- Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
- Preheat oven to 275°F.
- Measure remaining ingredients into a large mixing bowl.
- Stir a few times to incorporate, then beat on high for 3 minutes.
- Stir in drained fruit mixture.
- Keep the leftover bourbon for brushing the cake.
- Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
- Press mixture firmly into pan.
- 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.
- Let cool in the pan for 20 minutes.
- Invert onto cooling rack to cool completely.
- Wrap tightly in Saran wrap and store dark and cool.
- If you like, brush with remaining bourbon once a week until Xmas.
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