Christmas Cake

Batter

 * 6 eggs
 * 1 cup of sugar
 * ½ lbs melted butter
 * 1 cup of flour
 * 1 tsp of vanilla

Fruit stuff

 * ½ cup of flour
 * 1 lbs candied cherries
 * 1 lbs candied pineapple
 * 4 cups of chopped pecans

Directions

 * 1) Mix batter items together.
 * 2) Flour the fruit stuff items.
 * 3) Place the fruit stuff into a greased angel food cake pan (I use a bundt pan) pour the batter over the fruit stuff.
 * 4) Bake at 300°F degrees until done - about 1½ hours.

Cupcake version

 * 1) Bake 15 minutes at 300°F, brush on honey.
 * 2) Continue to bake for 15 – 30 minutes more.
 * 3) Use two cupcake papers per serving.

Finishing

 * 1) With the cake freshly removed, I use a hypo (syringe) and inject with one shot of the following: rum, amaretto (almond flavor), triple sec or Grand Marnier (orange flavor).
 * 2) Make these a month or so early.
 * 3) Wrap in Saran Wrap place in refrigerator.
 * 4) Bring back to room temp before serving.