Mom's Fruitcake


Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


1 1/2 cups butter -- softened

1 package confectioners sugar

1 cup flour

6 large eggs

1 cup bourbon -- (or rum)

4 tablespoons vanilla extract

1 pound golden raisins

1 pound glace cherries

1 pound glace pineapple

1/3 pound glace citron -- (or more up to a pound)

1/4 pound candied orange peel

1/4 pound candied lemon peel

1 quart pecan halves

14 ounces coconut -- flaked
 

Preparation / 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 bo

 

Nutritional Information:

10378 Calories (kcal); 730g Total Fat; (64% calories from fat); 99g Protein; 821g Carbohydrate; 1867mg Cholesterol; 3525mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Cakes Recipes