Kohl's fruit cake

Yield: 1 Servings

Ingredients:

1 Recipe

Instructions:

(We replaced the *ugh* raisins with apricots or left them out all together) First: Get out an angel food cake pan or two loaf pans and line them with brown paper (clean grocery sacks are okay) Second: Mix together then beat vigorously for 2 minutes: 1 cup good cooking oil 4 eggs 1 1/2 cups brown sugar firmly packed Third: Sift together: 2 cups sifted flour 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons allspice 1 teaspoon gound cloves Fourth: Stir the flour mixture into the egg mixture alternately with 1 cup juice wine brandy or rum. Fifth: Mix 1 cup sifted flour into: 1 cup sliced pineapple (special jars for fruit cakes) 1 1/2 cups whole cherries (special for fruit cakes) 1 cup dates 1 cup apricots or raisins 1 cup mixed fruit (special jars for fruit cakes) 3 cups whole pecans Sixth: Pour the batter over the fruit mixture mixing well. Pour batter into the lined pan(s). Place a pan of water on the lower rack of the oven. In a preheated 275 degree oven bake 2 1/2 to 3 hours. Let cool at least 15 minutes before removing paper. Then wrap cake in a cheese cloth and store in cool dry place - such as a cake tin or tupperware. NOTE: For a "Drinking Age Fruitcake" - pour rum or branding over the cake(s) every few days. Requires 4 quarts or about 1 1/2 cups for each 1/2 pound of fruit cake. TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy. If you don't want your fruitcake soaked with rum or brandy then prepare a glaze of: 2 tablespoons brown sugar 1 tablespoon corn syrup 2 tablespoons water Boil for 2 minutes and then brush over the cake. Decorate the cake with fruit and nuts just before using. Suggestions: Make some Rum Sticks by slicing cake into sticks and soaking them with rum or brandy until they are nearly dripping! Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl