Rich moist fruit cake

Rich Moist Fruit Cake
2 (16 ounce) jars mixed candied fruit with peel
1/4 cup flour
2 cups coarsely chopped walnuts
3/4 cup rum
1 package spice cake mix
1 1/2 cups prepared mincemeat
3 eggs, well beaten
Rum
Sift flour over fruit; toss to coat. Add nuts and toss again; set aside. Blend cake mix with mincemeat, eggs and rum; stir in flour mixture, blending thoroughly. Spoon into 2 loaf pans that have brown paper greased on both sides and placed in the bottom. Bake at 300 degrees for 2 hours until cake starts to pull away from sides of pan. Cool in pan for 10 minutes; sprinkle with rum. Wrap with cheesecloth; sprinkle with rum; wrap securely in double thickness of foil. Age 1 month or longer before using.
Makes 5 pounds fruit cake.

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Recipe of the day. Lemon fruit cake

Lemon Fruit Cake
2 cups sugar
2 cups butter
6 eggs
1 teaspoon baking soda
2 1/2 ounces lemon extract
4 1/2 cups all-purpose flour
3 cups chopped pecans
1 cup raisins
1 cup candied pineapple
1 cup maraschino cherries
Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter for several minutes. Beat in eggs. Then add baking soda, lemon extract and flour; blend well. Fold in fruit and chopped pecans; pour into a well-greased cake pan. Bake for 1 1/2 hours.

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