Fruit Cake
1 pound candied cherries, halves
3 slices candied pineapple, chopped
1 pound chopped dates
2 cups pecan halves
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
4 eggs, well beaten
1 cup butter, melted
Bourbon
Place fruit and pecans in bowl. Add flour and mix with hands. Add sugar and salt and mix. Add eggs and butter to fruit mixture. Spoon into greased and floured pan. If using a tube pan, bake at 250 degrees F for 3 1/2 hours. If using muffin tins (miniature or regular size), bake at 300 degrees F for 40 to 50 minutes.
Place cakes in tin and cover with a dish towel saturated with bourbon. This preserves flavor and keeps the cakes moist for up to at least 2 weeks.
Makes 1 cake serving 24 or 6 dozen miniature cakes.
1 pound candied cherries, halves
3 slices candied pineapple, chopped
1 pound chopped dates
2 cups pecan halves
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
4 eggs, well beaten
1 cup butter, melted
Bourbon
Place fruit and pecans in bowl. Add flour and mix with hands. Add sugar and salt and mix. Add eggs and butter to fruit mixture. Spoon into greased and floured pan. If using a tube pan, bake at 250 degrees F for 3 1/2 hours. If using muffin tins (miniature or regular size), bake at 300 degrees F for 40 to 50 minutes.
Place cakes in tin and cover with a dish towel saturated with bourbon. This preserves flavor and keeps the cakes moist for up to at least 2 weeks.
Makes 1 cake serving 24 or 6 dozen miniature cakes.
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