Prep Time:  20 minutes

Baking Time:  50-60 minutes plus cooling

Makes:  Four 9×5 loaves (16 slices each)

Ingredients:

1-8 ounce package chopped, mixed, candied fruit (fruitcake mix)

1 ¼ cup golden raisins

2 tbsp candied orange peel

1 cup chopped walnuts, toasted* (*optional)

3 cup all-purpose flour

2 cup butter, softened

2 cup sugar

6 large eggs

Directions:

Preheat oven to 275 degrees.

Line the bottoms of four 9×5 inch loaf pans with parchment paper.  Grease sides of pans and paper.

In a small bowl, toss candied fruit, raisins, orange peel and walnuts with 1/2 cup flour.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in remaining flour.

Fold in fruit mixture.

Transfer to prepared pans.

Bake 50-60 minutes or until a toothpick inserted in center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool.

Editor’s Notes:

*To toast nuts, bake in a shallow pan in a 350 degree oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Candied fruitcake mix, raisins and orange peel can be soaked in rum for up to two or three days prior to using in fruit cake. Fruitcake mix should be covered and remain at room temperature while soaking.  Fruitcake loaves can also be wrapped in rum-soaked cloth; dousing with rum daily over a three-week period.