My Best Christmas Fruitcake Recipe

My Best Christmas Fruitcake Recipe

Ingredients:

3/4 c of cherries (Maraschino, save the juice); drained and chopped
3 Tbsps of juice (from Maraschino)
16 ozs of prunes (in heavy syrup, jarred, save the juice); drained and pitted
6 Tbsps of syrup (from prunes)
1-1/4 c of sugar (refined)
4 pcs of eggs
3/4 c of shortening (vegetable)
1 c of walnuts; chopped
3 Tbsps of whiskey
15-1/4 oz of unsweetened pineapple (crushed, canned, undrained)
4 c of flour
1/2 tsp of salt
1 Tbsp of cinnamon (ground)
2 tsps of baking soda (Arm & Hammer)
1 tsp of cloves (ground)
Cooking spray (vegetable)

Instructions:

Combine sugar, eggs, and shortening; beat thoroughly for two mins till smooth and creamy.

Add cherries, saved juice from cherries, prunes, saved syrup from prunes, walnuts, whiskey, crushed pineapple, and its juice; stir thoroughly.

Combine the flour, cinnamon, baking soda, cloves, and salt; mix them well and add onto the creamy fruit mixture. Mix them well.

Transfer the batter onto a 10-inch Bundt pan (coated w/ cooking spray). Bake inside the oven at 350 degrees F for one hr and fifteen mins.

Let it cool inside the pan for ten mins. Take it out then let it be completely cooled. Store it tightly by wrapping it with a heavy duty plastic wrapper.

>> My Best Christmas Fruitcake Recipe