FRUIT CAKE - How to make FRUITCAKE Recipe

A Christmas cake that dates back to ancient Rome!! Deronda demonstrates how to make this modern America FRUIT CAKE... loaded with an assortment of dried fruits, nuts and a splash of brandy!! Don't pass up the Holidays without it!! Recipe below by clicking on show more...

FESTIVE HOLIDAY FRUIT CAKE:

• 1 cup dried apples, coarsely chopped
• 5 eggs
• 1 1/2 - 2 cups dark raisins or currants
• 3/4 cups granulated sugar
• 8 oz. Candied Red Cherries
• 1 1/2 cups (12 oz.) Sunripe Fruit Cake Mix
• 1 cup pecans, coarsely chopped
• 1 3/4 cups all-purpose flour
• 1/2 cup butter, softened
• 2 tablespoons dark molasses
• 1/2 cup bourbon or rum
• 1 teaspoon ground cinnamon
• 1 1/2 cups (12 oz.) Candied Pineapple Wedges
• 3/4 cups packed light brown sugar
• 8 oz. Candied Green Cherries
• 1 cup walnuts, coarsely chopped
• 1/2 teaspoon baking soda
• 1 cup pitted dates, coarsely chopped

1. In a large bowl add all dried fruits & nuts. Pour bourbon or rum over fruit and nuts. Toss. Let stand 2 to 3 hours, stirring occasionally.
2. Measure remaining ingredients into large mixing bowl. beat at medium speed until blended; beat at high speed 3 minutes, scraping bowl occasionally.
3. Stir fruit mixture into batter.
4. Spread fruitcake batter evenly in a very well greased and floured 12-cup fluted or angel cake pan, or 2 loaf pans. Press mixture firmly into pan(s).
5. Bake in a pre-heated 250 F. degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours.
6. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.

TIPS: Garish with whole cherries, pineapples and nuts. Store in an airtight container or wrap well plastic wrap and the tin foil.