Holiday Fruitcakes Recipe
1 (14-oz.) jar mincemeat
2 C. golden raisins
3/4 C. butter, melted
3 eggs, beaten until well blended, but not stiff
1 1/2 C. sugar
3 C. sifted flour
1 lb. walnuts
6 C. pecans, cut or broken into pieces (reserve several pecan halves to decorate the tops of the cakes)
1 1/2 t. baking soda mixed
1 1/2 T. boiling water
2 1/2 lbs. mixed candied fruit
3 T. flour
4 slices pineapple (for decorating tops of cakes)
1/2 lb. candied cherries (for decorating tops of cakes)
2 jiggers (1/4 C.) of whiskey or rum, or to taste
Grease two tube pans generously with shortening, being sure to coat bottoms, sides and central tubes. Line the bottoms with brown paper that has been greased on both sides. Preheat the oven to 275° F.
In a very large bowl or pot, stir together mincemeat, raisins, butter and eggs until well blended. Add sugar, then sifted flour, stirring well after each addition to blend thoroughly. Stir in walnuts and pecans. Mix the baking soda with the boiling water until smooth; stir into batter.
Toss the mixed candied fruit with the three tablespoons of flour (so it won't sink to the bottom of the pan when baking). Stir into batter.
Divide the batter between the two prepared tube pans. Decorate the tops of the cakes with the reserved pecan halves, the pineapple slices and candied cherries. Bake for two hours and 45 minutes, or until done. (Cakes are done when a toothpick inserted in the center comes out clean.)
Cool cakes in pans. Pour whiskey or rum over the top of each cake and allow to soak in. Remove the cakes from the pans, discarding the brown-paper liners. Wrap airtight in plastic wrap, then in heavy aluminum foil.
Makes 2 tube cakes.
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