1 lb. creamy butter - real butter
6 eggs - beaten
2 c. sugar
4 c. flour
3/4 c. bourbon
1 tsp. baking powder
2 tsp. vanilla
3/4 lb. red candied cherries - chopped
3/4 lb. candied pineapple chunks - chopped
1 lb. seedless white raisins
1 lb. pecans - chopped
Cream butter, sugar, egg, vanilla. In separate bowl, reserve
1 cup flour to mix with chopped fruit and nuts.
Mix flour, baking powder, add to butter mixture alternate
flour and bourbon. Add fruit last. Grease and flour Angel Food
cake pan. Bake at 250 degrees for 3 hours. Remove from oven,
loose with knife from pan. While still warm glaze and decorate.
1/2 c. white Karo syrup
1 Tbsp. bourbon
Stir together; pour over warm cake.
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