Mom's Fruitcake

Recipe Ingredients

1 1/2 cups	297g / 10oz	Butter - softened
1		Confectioner's sugar
		Flour
6		Eggs (large)
1 cup	237ml	Bourbon (or rum)
4 tablespoons	60ml	Vanilla extract
1 lb	454g / 16oz	Golden raisins
1 lb	454g / 16oz	Glace cherries
1 lb	454g / 16oz	Glace pineapple
1/3 lb	151g / 5.3oz	Glace citron - (or more)
1/4 lb	113g / 4oz	Candied orange peel
1/4 lb	113g / 4oz	Candied lemon peel
1		Pecan halves
14 oz	397g	Coconut - flaked

Recipe Instructions

Preheat oven to 250F 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.

Source:
"Just Cakes" From the C and H Sugar Kitchen

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