Cakey Fruitcake Recipe

Heat oven to 325 degrees F. Generously coat two 6-cup fluted tube pans or two 9 x 5 x 3-inch loaf pans with nonstick cooking spray.

Combine cherries, walnuts, dates, citron, brown sugar, butter, molasses, salt, cinnamon, nutmeg, and cloves in a large bowl. Pour 2 cups boiling water over mixture; stir until butter is melted. Stir in flour and baking soda until well mixed. Scrape into prepared pans, dividing equally.

Bake in heated 325-degree F. oven 1 hour for tube pans, 65 to 70 minutes for loaf pans. Cool cakes in pans on wire racks 15 minutes. Unmold cakes onto racks. Cool completely.

When fruitcakes are cooled, drizzle with Bourbon Glaze. Let stand until glaze hardens. Decorate with berries and grapes.

Bourbon Glaze
Whisk together 1 cup confectioner's sugar, 1 tablespoon bourbon and 1 tablespoon room-temperature butter or margarine in a small bowl until smooth. Gradually stir in 1 to 2 tablespoons hot water to make a good drizzling consistency. Cover; set aside. Makes about 1/2 cup.

Yield: 2 cakes

Recipe Source: Family Circle All-Time Favorite Recipes by Jean Anderson, Elaine Hanna (Doubleday)
Reprinted with permission.