Mom's Fruitcake

Course : Fruitcake
Serves: 1
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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

1 Kitchen's say:
  (3 3/4 Stars!)
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