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Mom's Fruitcake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 1 1/2
cups
Butter,
softened
1
pound
Glace pineapple 1
package
Confectioner's sugar 1/3
pound
Glace citron (or more
Flour
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
Directions:
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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