This recipe comes from a label on a package of Sunrise Fruit Products candied fruit cake mix. The nice thing about this recipe is candied cherries and pineapple, and nuts, are available in Thailand, I have found them on Lazada. I can chop those to make the fruit cake mix.
To a large mixing bowl, add the first 9 ingredients (the fruit and nuts) and toss together. Pour the bourbon on mixture and toss together. Set aside for 2-3 hours, stirring occasionally.
When you are ready to begin, preheat your oven to 135° C (275° F) and grease a 12 cup fluted pan with butter or cooking spray.
To another large mixing bowl, add the remaining ingredients except the powdered sugar, and mix together on low speed with an electric mixer. When combined, beat on high speed for 3 minutes.
Mix in the fruit mixture, the batter will be very stiff.
Spoon batter into the prepared fluted pan and spread out evenly.
Bake for 3 to 3½ hours or until a skewer inserted comes out clean. Cool in the pan on a wire rack for 20 minutes.
After 20 minutes cooling, turn out cake to a wire rack and allow to cool completely.
Lightly sift some powdered sugar over the top to garnish.
Slice, serve, and enjoy.
Notes
Variant: 1. Use two 6 cup fluted pans in place of the single 12 cup pan.