*  Exported from  MasterCook  *
 
                              Mom’s Fruitcake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Butter, softened
    1       pk           Confectioner’s sugar
                         Flour
    6       lg           Eggs
    1       c            Bourbon (or rum)
    4       T            Vanilla extract
    1       lb           Golden raisins
    1       lb           Glace cherries
    1       lb           Glace pineapple
      1/3   lb           Glace citron (or more,
                         -up to a pound)
      1/4   lb           Candied orange peel
      1/4   lb           Candied lemon peel
    1       qt           Pecan halves
   14       oz           Coconut, flaked
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving