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Mom's fruitcake

Yield: 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

Instructions:

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.

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