*  Exported from  MasterCook  *

                     Southern Fruitcake with Bourbon

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Flour
   1      teaspoon      Baking powder
   1      teaspoon      Ground allspice
   2      teaspoons     Apple pie spices
   2      cups          Butter or margarine -- not die
   2 1/4  cups          Sugar
     1/2  cup           Honey
   2      tablespoons   Lemon juice -- fresh
  12                    Eggs -- well-beaten
   1      tablespoon    Almond extract
   1 1/2  cups          Strawberry preserves
   1      cup           Fig preserves
   4      pounds        Candied cherries -- red and gr
   2      pounds        Candied pineapple -- chopped
   2      pounds        Dates -- chopped
     1/2  pound         Figs -- chopped
   1      cup           Raisins -- white
   1      cup           Raisins -- seedless
   1                    Coconut -- *see note
     1/2  pound         Candied orange peel -- chopped
     1/2  pound         Black walnuts -- chopped
     3/4  pound         English walnuts -- chopped
   4      cups          Pecans -- chopped
     1/2  pound         Almonds -- chopped
     1/2  cup           Bourbon

Use a whole fresh coconut, grated, for authentic recipe
 or can substitute about 2-3 cups packaged coconut.
 Make sure all the fruits, and nuts are chopped to about the same size. 
Sift 4 1/2 cups flour (NOT self-rising) with the baking powder and spices.
Cream butter until smooth. Add sugar gradually and cream until fluffy.
Add honey and lemon juice to the well-beaten eggs; mix well then
 add to the creamed mixture.
 Stir in flour mixture, a small amount at a time, mixing well.  
Stir in almond extract, strawberry preserves and fig preserves.
Substitute your choice of preserves for the fig preserves if that is unavailable. 
Dredge fruits, orange peel and nuts with flour; add to batter.
Add bourbon, as needed, to thin the batter. 

Grease and line a large tube pan and 2 loaf pans with brown paper
 or cooking parchment. 
Grease the brown paper if using.

 Bake in a preheated 250 degree oven for at least 3 hours or until cake tests done.
 Cool completely then decorate as desired. 

A good choice is to make a thin butter, powdered sugar and lemon or vanilla extract frosting.
Spread the icing thinly then immediately decorate with almonds, pecans, candied fruit etc. 


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