Preparation:
Preheat oven to 325°F.
Butter a latching tube cake pan or bundt cake pan or 2 (8 x 4 inch) loaf
pans. Line the inside pan walls with strips of buttered waxed paper.
Thoroughly dust pan with flour. Sift flour together with next 6 ingredients
in a mixing bowl. Set aside. Combine softened butter with both sugars in a
large mixing bowl. Beat with an electric mixer until creamy. Add eggs one at
a time, mixing thoroughly after each addition. Stir in marmalade. Stir
baking
soda into buttermilk and immediately add half this mixture to the beaten
sugar and egg mixture. Add half the flour mixture and mix until
incorporated.
Repeat with remaining buttermilk and flour mixtures. Combine with flour and
creamed mixture. Add liquor and mix until batter is smooth. Gently fold in
next 5 ingredients. Place pineapple rings in bottom of pan, placing a
candied
cherry in the center of each ring. Pour batter into pan(s). Bake on center
rack about 2 hours or until a tester comes out clean when inserted in
center.
Unlatch tube pan and carefully remove to wire cooling rack. Gently peel away
wax paper. Combine 2 Tablespoons hot water (or liquor) with corn syrup and
use a pastry brush to apply over fruitcake. Use corn syrup mixture to stick
pecan halves and additional cherries on top for garnish. |
