Dear Diary, I finished another set of fruitcakes. It is my third batch in six weeks and I think I can safely give out the recipe. I was reluctant because there is so much involved in a fruitcake but after making it three times, each time delicious, I feel safe.
Deanne’s Fruitcake
4 cups mixed fruit
1/2 cup mixed peel
3 cups thompson raisins (dark)
1cup red cherries chopped
3cups pecan halves
2 cups slivered almonds
Soak in one ounce of southern comfort or rum over night
Soften 1 1b butter, and cream with two cups of sugar and 1/2 cup molasses, 2 tsp vanilla. Beat vigourously. Add 12 (yes the whole dozen) eggs, one at a time.
Mix in3 1/2 cups flour, 1tsp cinnomon, 1/2 teaspoon mixed spice, 1 tsp ginger, 1/2 teaspoon nutmeg.
Combine flour mixture with fruit mixture and fold together. Scoop into four loaf pans, that have been well greased and lined with wax paper or tin foil. Bake at 275, for 1 hour and 20 minutes until knife comes out clean. I put a pan of water on bottom oven rack to allow it to steam a little. It keeps the cake moist. I hope you enjoy it as much as I do