Ingredients: |
Ingredients: Ingredients
1. 32 oz. Sunripe Fruit Cake Mix 2. 8 oz. Candied Pineapple Wedges 3. 8 oz. Candied Red Cherries 4. 8 oz. Candied Green Cherries 5. 6 oz. dried apples, coarsely chopped 6. 8 oz. pitted dates, coarsely chopped 7. 20 oz. dark raisins 8. 6 oz. slivered almonds 9. 8 oz chopped walnuts 10. 3 ½ cups all-purpose flour 11. 1 ½ cups granulated sugar 12. 1 ½ cups packed light brown sugar 13. 1 lb. salted butter, softened 14. 10 eggs 15. 4 tbsp. dark molasses 16. 2 tsp. ground cinnamon 17. 1 tsp. baking soda 18. 1 cup bourbon or rum
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Directions: |
Directions:Steps 1. Pour bourbon or rum over combined fruits and nuts in large bowl; let stand 2 to 3 hours, stir occasionally. 2. Measure remaining ingredients into large mixing bowl. 3. Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. 4. Stir in fruit mixture. 5. Spread mixture evenly in well-greased 12-cup fluted angel cake pan, 2 well-greased 6 cup fluted cake pans, or 5 well-greased bread pans (add parchment paper to the bottom of the bread pans). 6. Bake in pre-heated 250-degree oven until toothpick is inserted in center of cake comes out clean, 3 to 3 ½ hours for fluted cake pans, 2 1/2 hours for bread pans. 7. Cool in pan on wire rack 20 minutes; invert onto rack and cool completely. 8. Optional - Garnish with whole cherries, pineapple and nuts. 9. Optional Aging the Fruitcake: Soak cheese cloth in bourbon, rum, whiskey or brandy then wrap it around the cooled fruitcake. Cover with saran wrap and aluminum foil, store in a cool, dry place to allow the fruitcake to ripen and age. Once a week you should brush the cake with more liquor. Fruitcakes soaked in liquor can last for years if you periodically add more liquor. You can do this by wrapping the cake in liquor or wine-soaked towels and then covering tightly with plastic wrap or aluminum foil. Some fruitcake fans wont touch a fruitcake until it has aged at least 3 years, although it is generally recommended that soaked fruitcake should be consumed within two years. Fruit cake should be tightly wrapped and stored in the refrigerator. |