Mom's Fruitcake
Yield
2 cakesPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
softened |
|
| 1 | package |
powdered sugar
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 6 | large |
eggs
|
|
| 1 | cup |
bourbon
or rum |
* |
| 4 | tablespoons |
vanilla extract
|
|
| 1 | pound |
golden raisins
|
|
| 1 | pound |
maraschino cherries
|
*
|
| 1 | pound |
pineapple
glace |
|
| ⅓ | pound |
citron
glace |
|
| ¼ | pound |
candied orange peel
|
*
|
| ¼ | pound |
candied lemon peel
|
*
|
| 1 | quart |
pecan halves
|
*
|
| 14 | ounces |
coconut
flaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
softened |
|
| 1 | package |
powdered sugar
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 6 | large |
eggs
|
|
| 237 | ml |
bourbon
or rum |
* |
| 6E+1 | ml |
vanilla extract
|
|
| 453.6 | g |
golden raisins
|
|
| 453.6 | g |
maraschino cherries
|
*
|
| 453.6 | g |
pineapple
glace |
|
| 151.2 | g |
citron
glace |
|
| 113.4 | g |
candied orange peel
|
*
|
| 113.4 | g |
candied lemon peel
|
*
|
| 0.9 | l |
pecan halves
|
*
|
| 404.6 | ml/g |
coconut
flaked |
|
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.
