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Mom's Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1 1/2  cups  Butter, softened
1  pound  Glace pineapple
1  package  Confectioner's sugar
1/3  pound  Glace citron (or more
  to  a pound)
6  large  Eggs
1/4  pound  Candied orange peel
1  cup  Bourbon (or rum)
1/4  pound  Candied lemon peel
4  tablespoons  Vanilla extract
1  quart  Pecan halves
1  pound  Golden raisins
14  ounces  Coconut, flaked
1  pound  Glace cherries

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; 3/4 lemon/orange peel; 2 # butter; 3 packages coconut, 2 # cake flour; 4 # confectioner's sugar, fifth of bourbon.

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