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Ingredients
- 1 1/2 CUPS OF FRUITCAKE FRUIT
- 2 CUPS OF RAISIN
- 1 CUP WALNUTS HALF
- 1 1/4 CUP FLOUR
- 3/4 CUP SUGAR
- 3/4 CUP LIGHT BROWN SUGAR
- 1/2 CUP MARG. OR BUTTER
- 5 EGGS
- 2 TABLEPOONS OF DARK MOLASSES
- 1 TEASPOON OF CINNAMON 1/2 TEASPOON BAKING SODA
Preparation
Step 1
POUR 1/2 CUP OF BOURBON OR RUM OVER FRUITS AND NUTS IN LARGE BOWL LET STAND FOR 2 TO 3 HOURS STIRRING OCCASIONALLY. MEASURE REMAINING INGREDIENTS INTO LARGE MIXING BOWL. BEAT AT LOW SPEED UNTIL BLENDED.BEAT AT HIGH SPEED FOR 3 MINUTES SCRAPING BOWL OCCASIONALLY. STIR IN FRUIT MIXTURE SPREAD EVENLY IN GREASED SMALL LOAF PANS BAKE IN PREHEATED 250 DEGREE OVEN UNTIL TOOTPICK INSERTED IN CENTER OF CAKE COMES OUT CLEAN . COOL ON RACK FOR 20 MINUTES BEFORE INVERTING ON RACK TO COOL COMPLETELY.