Traditional Fruitcake

By Kathy Johnson

Ingredients

• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 6 large eggs
• 1 tsp vanilla
• 3/4 cup bourbon, divided
• 4 cups plain flour, divided
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 8 cups candied fruit mix
• 4 cups chopped pecans

Preparation

Step 1

Preheat oven to 275 degrees. Line a 10 inch tube pan with parchment paper; grease parchment.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and 1/2 cup bourbon.
In a medium bowl, combine 3 cups flour, baking powder, cinnamon, and nutmeg. Gradually add to butter mixture, beating until combined.
In a large bowl, comine fruit mix and pecans; add remaining 1 cup flour, tossing gently to combine. Add to butter mixture, stirring until combined.
Pour batter into prepared pan; bake for 2 hours and 30 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven; pour remaining 1/4 cup bourbon over hot cake. Cover cake with a dish towel; place on a wire rack, and cool completely. Remove cake from pan. Store cake wrapped in heavy duty plastic wrap for up to 1 week.