My Best Fruitcake
1/3 c. good bourbon – plus more (or you can use rum if you prefer)
1 1/2 c. fruitcake mix
1 1/2 c. glace pineapple wedges
1 c. red cherries
1 c. green cherries
1 c. dried apples, chopped
1 c. dates, chopped
2 c. raisins
1 c. almonds, chopped
1 c. walnuts, chopped
1 3/4 c. flour
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
2 Tbsp. molasses
1 tsp. cinnamon
1/2 tsp. baking soda
Take all your fruits and nuts and put them in a large bowl. Pour 1/3 c. bourbon over and mix it up. Let it stand overnight, stirring occasionally.
Measure the remaining ingredients into a large mixer bowl. Beat at low speed until blended; beat at high speed for 3 minutes. Stir in the fruit. DO NOT DRAIN. Grease and flour a 12 cup angel food pan. Press in there firmly.
Bake at 275 degrees for 3 to 3 1/2 hours.
Pour extra bourbon over the hot cake – however much you want. Let it cool for 20 min. on a wire rack.
Now, invert in onto the rack and let it cool completely.
When cool, wrap in cheesecloth and set in container. Pour as much bourbon as you want over it. Wrap it up and then wrap in plastic wrap. Let it ripen for at least 3 weeks. Every few days, open it up and add a bit more bourbon.