Festive Holiday Fruit Cake

Ingredients

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

Steps

1. Pour 1/2 cup bourbon or rum over the combined fruits and nuts in a large bowl; let stand 2 to 3 hours, stirring occasionally.
2. Measure the remaining ingredients into a large mixing bowl. Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally.
3. Stir in the fruit mixture.
4. Spread the mixture evenly in a greased 12-cup fluted or angel cake pan, or 2 greased 6-cup fluted cake pans. Press mixture firmly into the pan.
5. Bake in a pre-heated 250-degree oven until a toothpick inserted in the center 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.
7. Garnish with whole cherries, pineapple and nuts.

Notes

Makes 1 large or 2 small fruitcakes.

Round printed card (likely a container-lid insert from Sunripe fruit cake mix).

From a printed recipe (Sunripe (Sunripe Fruit Cake Mix)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.