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Holiday Fruit Cake Recipe

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This recipe for Holiday Fruit Cake, by , is from The Handley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeffrey Handley

Category:
Category:

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

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 won’t 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.

Number Of Servings:
Number Of Servings:
Makes 2 large, 4 mediums, or 5 small fruitcakes

 

 

 

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