Christmas Cake

Ingredients

Batter

• 6 eggs
• 1 cup of sugar
• ½ lbs melted butter
• 1 cup of flour
• 1 tsp of vanilla

Fruit stuff

• ½ cup of flour
• 1 lbs candied cherries
• 1 lbs candied pineapple
• 4 cups of chopped pecans

Procedures

1. Mix batter items together.
2. Flour the fruit stuff items.
3. Place the fruit stuff into a greased angel food cake pan (I use a bundt pan) pour the batter over the fruit stuff.
4. Bake at 300°F degrees until done - about 1½ hours.

Cupcake version

1. Bake 15 minutes at 300°F, brush on honey.
2. Continue to bake for 15 – 30 minutes more.
3. Use two cupcake papers per serving.

Finishing

1. With the cake freshly removed, I use a hypo (syringe) and inject with one shot of the following: rum, amaretto (almond flavor), triple sec or Grand Marnier (orange flavor).
2. Make these a month or so early.
3. Wrap in Saran Wrap place in refrigerator.
4. Bring back to room temp before serving.