Daddy's Fruit Cake
This recipe is a modification to my father's recipe.
Ingredients
- 2 cups light raisins
- 1 cup dried peaches
- 1 cup dried apples
- 1 cup dried appicots
- 1/2 cup dried cranberries
- 1/2 cup dried pineapple
- 1/2 cup dried cherries
- 1 cup dried figs
- 1 cup dates
- 1 cup pecan pieces
- 4 cups flour
- 1 cup softened butter
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 6 eggs beaten
- 1 teaspoon lemon extract
- 1 cup bourbon,sherry, rum, or white wine select and use just one
Instructions
- Preheat oven to 300 degree and line a tube pan with parchment paper
- The fruit and pecans needs to be placed into a large bowl/container for mixing. I use my 7 quart crock pot to mix the cake.
- Sift the flour, salt and baking powder onto the fruit.
- Toss until all the fruit and nuts are coated with the flour
- In a stand mixer or with large mixing bowl and a hand electric mixer, cream the butter with the sugar
- Add beaten eggs and the lemon extract to the butter mixture and continue to beat until it is light and fluffy
- Pour the butter egg mixture onto the floured covered fruit. Add burbon or sherry and mix batter well by hand with a large spoon.
- Spoon batter into the tube pan and bake at 300 degree for 2 hours. Test doneness and add additional time if needed.
- Cool the cake on a cake rack
- When cool, wrap the cake in tea towels
- Transfer the cake covered in the towel onto a cake carrier with a lid or another container with a closing lid.
- For the next several weeks , about every 3 days, apply a generous amount of the alcohol you selected onto the top on the cake. The alcohol will soak down into the cake and make it rich and moist