A Christmas cake that dates back to ancient Rome!! Deronda demonstrates how to make this modern America FRUIT CAKE... loaded with an assortment of dried fruits, nuts and a splash of brandy!! Don't pass up the Holidays without it!! Recipe below by clicking on show more...

FESTIVE HOLIDAY FRUIT CAKE

1 1/2 cups (12 oz.) Sunripe Fruit Cake Mix
1 1/2 cups (12 oz.) Candied Pineapple Wedges
8 oz. Candied Red Cherries
8 oz. Candied Green Cherries
1 cup dried apples, coarsely chopped
1 cup pitted dates, coarsely chopped
1 1/2 - 2 cups dark raisins or currants
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1 3/4 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups packed light brown sugar
1/2 cup butter, softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup bourbon or rum

1. In a large bowl add all dried fruits & nuts. Pour bourbon or rum over fruit and nuts. Toss. Let stand 2 to 3 hours, stirring occasionally.

2. Measure remaining ingredients into large mixing bowl. beat at medium speed until blended; beat at high speed 3 minutes, scraping bowl occasionally.

3. Stir fruit mixture into batter.

4. Spread fruitcake batter evenly in a very well greased and floured 12-cup fluted or angel cake pan, or 2 loaf pans. Press mixture firmly into pan(s).

5. Bake in a pre-heated 250 F. degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours.

6. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.

TIPS: Garish with whole cherries, pineapples and nuts. Store in an airtight container or wrap well plastic wrap and the tin foil.

ENJOY!!

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