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. |
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