| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Mom |
1 |
Batch |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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