Holiday Fruitcake - cooking recipe

Ingredients

1 1/2 cups mixed candied fruit (fruit cake mix, 12 oz)
1 1/2 cups candied pineapple (12 oz)
1 cup whole candied red cherries (8 oz)
1 cup whole green candied cherry (8 oz)
1 cup dried apple, chopped
1 cup dates, chopped
2 cups raisins or 2 cups currants
1 cup slivered almonds
1 cup walnut halves
1 3/4 cups flour
3/4 cup sugar
3/4 cup packed light brown sugar
1/2 cup butter
5 eggs
2 tablespoons dark molasses
1 teaspoon cinnamon
1/2 teaspoon baking soda
Bourbon

Preparation

Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
Preheat oven to 275\u00b0F.
Measure remaining ingredients into a large mixing bowl.
Stir a few times to incorporate, then beat on high for 3 minutes.
Stir in drained fruit mixture.
Keep the leftover bourbon for brushing the cake.
Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
Press mixture firmly into pan.
Bake in preheated oven at 275\u00b0F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
Let cool in the pan for 20 minutes.
Invert onto cooling rack to cool completely.
Wrap tightly in Saran wrap and store dark and cool.
If you like, brush with remaining bourbon once a week until Xmas.