Ingredients
-
1 1/2
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
1
-
1
-
1 3/4
-
3/4
-
3/4
-
1/2
-
5
-
2
Directions
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 , This is very close to a recipe my mom made I skip the walnuts and substitute pecans ( just a personal preference) I also substitue a good bourbon for the rum or brandy The cake is great and the memories it evokes are wonderful , This is very close to a recipe my mom made I skip the walnuts and substitute pecans ( just a personal preference) I also substitue a good bourbon for the rum or brandy The cake is great and the memories it evokes are wonderful
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Steps
|
1
Done
|
Pour Bourbon Over Combined Fruits and Nuts, Cover and Let Stand For 2-3 Hours. |
|
2
Done
|
Preheat Oven to 275f. |
|
3
Done
|
Measure Remaining Ingredients Into a Large Mixing Bowl. |
|
4
Done
|
Stir a Few Times to Incorporate, Then Beat on High For 3 Minutes. |
|
5
Done
|
Stir in Drained Fruit Mixture. |
|
6
Done
|
Keep the Leftover Bourbon For Brushing the Cake. |
|
7
Done
|
Spread Into Evenly Greased 12-Cup Fluted or Angel Food Pan or 2 Greased 6 Cup Fluted Pans. |
|
8
Done
|
Press Mixture Firmly Into Pan. |
|
9
Done
|
Bake in Preheated Oven at 275f For 3-3 1/2 Hours (time For the 12 C Pan), or Until Toothpick Comes Out Clean. |
|
10
Done
|
Let Cool in the Pan For 20 Minutes. |
|
11
Done
|
Invert Onto Cooling Rack to Cool Completely. |
|
12
Done
|
Wrap Tightly in Saran Wrap and Store Dark and Cool. |
|
13
Done
|
If You Like, Brush With Remaining Bourbon Once a Week Until Xmas. |
