Fruitcake

 FESTIVE HOLIDAY FRUIT CAKE

1 1/2 cups (12 oz.) Sunripe Fruit Cake Mix 1 1/2 cups (12 oz.) Candied Pineapple Wedges 8 oz. Candied Red Cherries 8 oz. Candied Green Cherries 1 cup dried apples, coarsely chopped 1 cup pitted dates, coarsely chopped 1 1/2 - 2 cups dark raisins or currants 1 cup pecans, coarsely chopped 1 cup walnuts, coarsely chopped 1 3/4 cups all-purpose flour 3/4 cups granulated sugar 3/4 cups packed light brown sugar 1/2 cup butter, softened 5 eggs 2 tablespoons dark molasses 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 cup bourbon or rum 1. In a large bowl add all dried fruits & nuts. Pour bourbon or rum over fruit and nuts. Toss. Let stand 2 to 3 hours, stirring occasionally. 2. Measure remaining ingredients into large mixing bowl. beat at medium speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. 3. Stir fruit mixture into batter. 4. Spread fruitcake batter evenly in a very well greased and floured 12-cup fluted or angel cake pan, or 2 loaf pans. Press mixture firmly into pan(s). 5. Bake in a pre-heated 250 F. degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours. 6. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely. TIPS: Garish with whole cherries, pineapples and nuts. Store in an airtight container or wrap well plastic wrap and the tin foil.

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