1 1/2 c Butter, softened
1 pk Confectioner’s sugar
Flour
6 lg Eggs
1 c Bourbon (or rum)
4 tb Vanilla extract
1 lb Golden raisins
1 lb Glace cherries
1 lb Glace pineapple
1/3 lb Glace citron (or more,
-up to a pound)
1/4 lb Candied orange peel
1/4 lb Candied lemon peel
1 qt Pecan halves
14 oz Coconut, flaked
Preheat oven to 250 degrees F. 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.
Yields
1 Batch