Christmas Cake (Fruitcake)

Batter:
6 Eggs
1 c Sugar
1/2 lb Melted butter
1 c Flour
1 ts Vanilla
Fruit stuff:
1/2 c Flour
1 lb Candied cherries
1 lb Candied pineapple
4 c Chopped pecans

Mix eggs, sugar, butter, flour, and vanilla together in a bowl.

Put the cherries, pineapple, and pecans in a separate bowl and coat well using the flour. Place the mixture into a greased Angel Food cake pan (I use a Bunt pan).

Pour the batter over the fruit stuff.

Bake at 300 degrees until done (about 1 1/2 hour).

 

For a cupcake version:
Bake 15 minutes at 300 degrees, brush with a little Honey.

Continue to bake for 15-30 minutes more. (use two cupcake papers per serving.

With the cake freshly removed, I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange) Gran Marnier (Orange).

Make these a month or so early. Wrap in SaranWrap, place in refrigerator. Bring back to room temp. before serving.