Mom's Fruitcake

• 1 1/2 cups butter softened
• 1 package powdered sugar
• 1 x flour, all-purpose
• 6 large eggs
• 1 cup bourbon or rum
• 4 tablespoons vanilla extract
• 1 pound golden raisins
• 1 pound maraschino cherries
• 1 pound pineapple glace
• 13 pound citron glace
• 1/4 pound candied orange peel
• 1/4 pound candied lemon peel
• 1 quart pecan halves
• 14 ounces coconut flaked

1. Preheat oven to 250 degrees F.
2. Line the bottom and sides of a large tube pan and a small loaf pan with foil, grease the pans.
3. Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves.
4. In large bowl, soften the 3 sticks of butter.
5. Cream in a box of confectioner's sugar, then fill box to the same level with flour.
6. Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured.
7. Add six eggs to butter/sugar, one at a time, while beating.
8. Add vanilla extract and fold in flour.
9. Stir in fruits and nuts, fold in liquor.
10. Pour into cake pans and bake approximately 2 hours.

butter, powdered sugar, flour, eggs, bourbon, vanilla, golden raisins, maraschino cherries, pineapple, citron glace, pecan, coconut flaked

Taken from recipeland.com/recipe/v/moms-fruitcake-33859 (may not work)