Another Mess

This is a close up of our famous fruitcakes. Lots of jokes are made about Fruitcakes but never ours. We have folks who request that we not take them off our Fruitcake list.
We make two batches each year and it takes two days to cook them. Our house smells Heavenly during these two days. Each batch makes six fruitcakes. If you care to make some of your own using our recipe, well here are the details.

MIMI'S WHITE FRUITCAKE

2 cups of sugar

3 sticks of butter (don't substitute)

6 eggs

1/3 cup Log Cabin Syrup

5 cups of flour (all purpose)

1 Tbsp baking powder

1 tsp. nutmeg

1 lb. pecans (chopped)

2 boxes golden raisins

1/2 cup red cherries

1/2 cup green cherries

1/2 cup red pineapple

1/2 cup green pineapple

1/2 cup orange peel

1/2 cup lemon peel

1/2 cup citron

2 lbs mixed fruit

1 cup whiskey (Tennessee brand) No it is not wasting a good sip.

NOTE: You do not need to measure the fruit as I use a small carton of each except the mixed fruit. The cherries and pineapples you will need to cut into smaller pieces. Put all the fruit and boxes of raisin in a large bowl and pour the whiskey over it the night before you wish to bake the cakes. Stir three or four times during the nightly soak.

The next morning put the eggs and butter out to get to room temperature. Cream together the butter and sugar, whisk one egg and then add it to the cream mixture stirring well after each addition. Add log cabin syrup. Stir well again.

Next add the marinated fruit and yes stir well again. Add the chopped nuts. Yep, stir again. At this point you might want to add a little more Tennessee whiskey to make it stir easier.

Sift flour, baking powder and nutmeg together. Add by spoonfuls to the cream and fruit mixture. After each addition stir well. Mixture will be VERY STIFF. If it is too stiff add some more whiskey and stir well before you add the last few spoonful of flour mixture.

Put in loaf pans lined in wax paper. Push down with a spoon to make the top even and smooth. Bake in 225 degree oven for three hours with a pan of water underneath . At hour and thirty minutes I usually rearrange the pans and put the ones in the back up front and the ones in front in back. After next hour and half, I use a toothpick to see if the cakes are done. If not, it usually only takes ten extra minutes.

Let cakes sit in the pans for at least 30 mins and then invert them to remove from the pans. Remove the wax paper after they have cooled. Wrap each in saran wrap and pour some good Tennessee whiskey over them. Next wrap in foil . I usually tie a bow on the ones I give as gifts.

The kitty justice is the job goes quickly if you take a few sips of that good Tennessee whiskey as you prepare and cook them.

Now don't go making fun of fruitcakes .