Christmas Cake (Fruitcake)Batter:
1 c Sugar
1/2 lb Melted butter
1 c Flour
1 ts Vanilla
1/2 c Flour
1 lb Candied cherries
1 lb Candied pineapple
4 c Chopped pecansMix 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.
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