Title: Boiled Fruitcake with Irish Whiskey
Categories: Dessert Cake Holiday
Yield: 10 Servings
| 2 | c | Pineapple, crushed; w/juice |
| 1/2 | c | Butter |
| 1/2 | c | Sugar, brown; packed |
| 1 | c | Raisins, golden |
| 1/2 | c | Cherries, candied; whole |
| 1/2 | c | Fruit, mixed, candied |
| 1/2 | c | Flour, self-rising |
| 1/2 | c | Flour; all purpose |
| 1 | ts | Mixed Spice (qv) |
| 1 | ts | Baking soda |
| 2 | | Eggs; beaten |
| 1/4 | c | Irish whiskey |
Combine pineapple and juice, butter, brown sugar, golden raisins,
cherries, and candied fruit in a medium saucepan. Bring to boil and boil
for five minutes, stirring constantly. Remove from heat and let cool
completely.
Mix together flours, Mixed Spice, and baking soda. Stir in eggs and add
fruit mixture, stir to blend. Turn batter into 8" round baking pan,
greased and lined with waxed paper. Bake at 325 degrees 1.5 hours. Test
with a skewer which should come out clean.
When done, remove to a rack. Pierce with a skewer in several places
while still warm, and spoon whiskey over cake.
Cool thoroughly. Wrap in a layer of plastic wrap, then in foil.
Eat within 2 or 3 days, or freeze for longer storage.
Source: Los Angeles Times Food Section: 12/18/94