Mom's Fruitcake

Preheat oven to 300°F. Line a 10-inch round cake pan or bundt pan with parchment paper, then butter the parchment thoroughly to prevent sticking.

Combine golden raisins, glace cherries, glace pineapple, glace citron, candied orange peel, candied lemon peel, pecan halves, and flaked coconut in a large mixing bowl. Pour ½ cup of bourbon over the fruit and nut mixture, stirring gently to coat all pieces evenly. Set aside to macerate.

Cream together softened butter and confectioner's sugar flour in a large bowl using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.

Add eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed.

Stir in vanilla extract and the remaining ½ cup of bourbon until just combined.

Fold the fruit and nut mixture (with all accumulated liquid) gently into the batter using a spatula or wooden spoon until evenly distributed throughout.

Transfer the batter into the prepared pan, spreading it evenly and pressing gently to ensure no air pockets remain.

Bake in the preheated 300°F oven for 2 hours, or until a cake tester inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown but not dark.

Remove the cake from the oven and let it cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.

Once completely cooled, wrap the fruitcake tightly in plastic wrap, then in aluminum foil for storage. Allow the cake to age at room temperature or in a cool, dark place for at least 1-2 weeks before serving, which allows the flavors to meld and develop.