Ralph'S Fruitcake - cooking recipe

Ingredients

12 c. dried fruit (seedless raisins, both gold and brown, dates, black figs, dried apricots, dried apples, candied red and green cherries, dried peaches, prunes, candied pineapple)
8 c. English walnuts and pecans
2 Tbsp. grated orange rind
4 tsp. spices (cinnamon, cloves, allspice, ginger)
2 c. honey
2 c. bourbon
1/2 c. orange juice
2 c. soft butter
2 c. light brown sugar
8 or 9 eggs
1 Tbsp. pure vanilla
4 c. sifted flour
2 tsp. salt
2 tsp. baking powder

Preparation

Cream butter.
Add brown sugar and beat until fluffy.
Add eggs one at a time, beating after each addition.
Briefly beat in vanilla.
Toss together flour, salt and baking powder and beat into creamed mixture 1 cup at a time (and no more than that).
Mix until smooth after each addition.
Preheat oven to 275\u00b0.
Combine batter with fruit and nut mixture.
Turn into pans and bake at 275\u00b0 for 60 to 75 minutes for small cakes, 2 1/2 to 3 hours for large.
When cool, start misting with bourbon.