Bourbon fruit cake recipe

Linda's father had written the dish for lemon fruitcake from the front side of this index card. NPR conceal caption

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And Linda's mother composed other dish on the back. NPR hide caption

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And Linda's mommy composed the rest of the recipe on the straight back.

NPR

Among Linda Wertheimer's youth thoughts using this season is the baking of her mother's lemon fruitcake.

Makes 3 cakes

1 pound brown sugar

1 pound butter

6 eggs

2 ounces lemon herb

4 glasses flour

1/2 cup bourbon, plus extra for finishing the cakes

1/2 lb candied cherries, halved

1/2 pound candied pineapples, sliced into 1/2-inch cubes

1 pound sliced pecans

2 teaspoons baking dust

A-pinch of sodium

White, or light, Karo syrup for glazing

Soak candied fruits in a single day in 1/2 cup bourbon.

Cream brown sugar, butter, eggs, lemon extract and salt. While stirring, add flour, fresh fruit and finally peanuts.

Range three loaf pans with wax or parchment paper, and split combination uniformly among the three.

Bake at 250 levels for 2 1/2 hours or when they have actually only begun to pull away from the edges regarding the pan while the tops are gently browned.

To glaze, you can easily brush the Karo syrup ahead after taking cakes out of the range.

When desserts are cool, brush tops and sides with bourbon. Wrap cakes in a bourbon-soaked cheesecloth. Wrap everything in heavy aluminum foil and seal well. Shop in a cool, dry area. A basement or storage is effective, however if you'd rather not store them there, you can put them in fridge (Defrost all of them within the refrigerator instantaneously just before serve all of them). You can easily brush the cake sometimes with bourbon to incorporate moisture.