This definitive fruitcake recipe lives up to its name, with glace colored pineapple wedges, red and green cherries, dried apples, pitted dates, and currents or dark raisins, and more fruit from our Deluxe Fruitcake Mix. There are also two kinds of nuts, molasses, and other tasty ingredients result in a dense moist and delicious cake worthy of any holiday table.
Pour bourbon over combined fruits and nuts in large bowl; let stand 2 to 3 hours, stirring occasionally. Measure remaining ingredients into large mixing bowl. Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. Stir in fruit mixture. Spread mixture evenly in greased 12-cup fluted or angel cake pan, or 2 greased 6-cup fluted cake pans. Press mixture firmly into pan.
Bake in pre-heated 275-degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.
Makes 1 large or 2 small fruitcakes.
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