Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  butter -- softened
  1            package  confectioner's sugar
                        flour
  6              large  eggs
  1                cup  bourbon -- (or rum)
  4        tablespoons  vanilla extract
  1              pound  golden raisins
  1              pound  glace cherries
  1              pound  glace pineapple
     1/3         pound  glace citron -- (or more,
                        - up to a pound)
     1/4         pound  candied orange peel
     1/4         pound  candied lemon peel
  1              quart  pecan halves
  14            ounces  coconut -- flaked

Preparation:

Preheat oven to 250 degrees F. Line the bottom and sides of a large tube pan and a small loaf pan with foil; grease the pans. Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves. In large bowl, soften the 3 sticks of butter. Cream in a box of confectioner's sugar, then fill box to the same level with flour. Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured. Add six eggs to butter/sugar, one at a time, while beating. Add vanilla extract and fold in flour. Stir in fruits and nuts; fold in liquor. Pour into cake pans and bake approximately 2 hours. Mom's notes: * 3 # cherries, pineapple, raisin; 1 # citron; 3/4 lemon/orange peel; 2 # butter; 3 packages coconut, 2 # cake flour; 4 # confectioner's sugar, fifth of bo

Nutritional Information:

10378 Calories (kcal); 730g Total Fat; (64% calories from fat); 99g Protein; 821g Carbohydrate; 1867mg Cholesterol; 3525mg Sodium