My Christmas Fruitcake

My Christmas Fruitcake

1/3 cup good bourbon or rum

6 cups (3 lbs.) Fruitcake mix

2 cups raisins

2 cups chopped nuts

1 3/4 cup flour

3/4 cup sugar

3/4 cup brown sugar

1/2 cup butter, room temperature

5 eggs

2 Tbsp. molasses

1 tsp. cinnamon

1/2 tsp. baking soda

1. Put all the fruit and nuts in a very large bowl. Pour the 1/3 cup bourbon on top. Mix it all up. Cover. Let it stand overnight. Stir it occasionally.

2. In a large mixer bowl, put all the remaining ingredients. Beat on LOW until well blended. Turn to high and beat for 3 minutes. Stir in the fruit and bourbon.

3. Grease and flour a large 12 cup tube pan. Spoon in the batter. Press it down so that it's firm. 

4. Heat the oven to 325 degrees. Bake the Fruitcake for 3 - 3 1/2 hours.

5. When you take the cake out of the oven, poke holes in it. Pour on the bourbon or rum. Be generous!  Set the pan on a rack and let it cool for 20 minutes. Turn out of the pan onto the rack. Let it cool completely.

6. Wrap the cake in cheesecloth and set in a container. Pour on some more bourbon or rum - as much as you want.  Wrap it up and then wrap in plastic wrap.  Let it ripen at least 3 weeks. 

7. Every few days, open it up and add more booze.

I found that it's best to make this in October if you're having it for Christmas. That way it'll be good and ripe.  This serves a lot of people. It's rich, so you won't want a large piece.