(The "cake recipe" in this post makes a cake – not a fruitcake.)

BOOZY (BRANDIED) FRUIT

     A lady in Atlanta started this fruit about 80 years ago. She always gave a jar of started to new brides. After her death, her daughter continued the practice. One of the brides gave me my starter about 20 years ago. It needs very little attention. I once left mine for about 2 years without using any of it or adding to it and it just sat there and got better. When it smells like 200 proof, it isn’t spoiled, it is at it’s best.

     Put starter in a large jar with a loose fitting lid. It must have air to ferment.

     Add equal parts drained, cooked or canned fruit. If you have 2 cups starter, add 1 cup each fruit and sugar. To 2 cups starter, add 1½ cups of each (a 16 oz can of fruit usually measures 11/2 cups when drained). You can add to it at one to two week intervals depending on speed of fermentation. Do not fill the jar too full because it rises as it ferments.

     Never use citrus or maraschino cherries because they slow or stop the fermentation. Candied citrus peel can be used in small amounts.

     I usually use peaches, pears, pineapple, fruit cocktail, raisins, currants and candied cherries.

BOOZY (BRANDIED) FRUIT CAKE

3 large eggs

11/4 cups vegetable oil                                     1-teaspoon cinnamon

11/2 cups sugar                                                ½ teaspoon each

1-teaspoon vanilla                                             clove and nutmeg

3 cups all purpose flour                         3 cups Boozy Fruit (including juice)

1 teaspoon salt                                                 1 to 11/2 cups chopped

2 teaspoons baking powder                              nuts (pecans or walnuts)

     Beat eggs, oil, sugar and vanilla until smooth. Blend in sifted flour and dry ingredients. Fold in fruit and nuts. Pour into a heavy cake pan that has been well greased and floured. (12 cup Bundt pan or two smaller Bundt  or loaf pans) Bake at 350 degrees for one hour and 15 minutes for large pans and one hour for small pans. Cool in pans for about 10 minutes. Cool and frost with butter frosting if desired, but frosting is really not necessary.

     Self-rising flour may be used but if you do use it omit the salt and use only 1-teaspoon baking powder.

      I always use a pastry brush and vegetable shortening to grease the Bundt pans.  My Bundt pans are not the heavy kind, so I set the oven slightly below 350 degrees and start checking for doneness after about one hour.
     This cake will keep for months in the refrigerator and seems to grow better and mellower with age. Always serve it chilled because it improves the flavor.

  (Recipe dated 1981)