Anonymous ID: 038cb9 Dec. 22, 2018, 9 p.m. No.4433918   🗄️.is đź”—kun   >>3997

>>4433774

 

Nuts, dried fruit, flour. Dredge and coat all nuts and fruit.

 

Make batter: Melted Butter, 6 eggs, brown sugar, molasses, vanilla, GINGERBREAD SPICES, Rum.

 

Once wet batter is brought together, combine with nuts, fruit, and flour.

 

Put in some type of pan.

 

Bake at 300 degrees for 2 and a half hours, or until knife pulls clean from center of fruit cake.

 

As soon as fruit cake comes from oven, prick holes in top of fruit cake with toothpick or skewer.

 

Drizzle extra Rum over top of warm fruitcakes and leave over night to cool.

 

Next day take fruitcakes out of pans and wrap in rum soaked cheesecloth (like a mummy), and then enclose with aluminum foil.

 

Place fruitcakes in some type of container and place in a cool dry dark place…under a bed or in the basement..also in the fridge will work.

 

Leave fruitcakes there for ELEVEN FUCKING DAYS!

 

After that, fruitcakes are ready to eat!

 

Leave longer if you want, but you will have to probably refeed rum over the tops of them again every couple more weeks or so.