Holiday fruitcakes

Makes 2 tube cakes

1 (14-ounce) jar mincemeat
2 cups golden raisins
1 1/2 sticks butter, melted
3 eggs, beaten until well-blended, but not stiff
1 1/2 cups sugar
3 cups sifted flour
1 pound walnuts
6 cups pecans, cut or broken into pieces (reserve several pecan halves to
decorate the tops of the cakes)
1 1/2 teaspoons baking soda mixed 1 1/2 tablespoons boiling water
2 1/2 pounds mixed candied fruit
3 tablespoons flour
4 slices pineapple (for decorating tops of cakes)
1/2 pound candied cherries (for decorating tops of cakes)
2 jiggers (1/4 cup) of whiskey or rum, or to taste

Grease two tube pans generously with shortening, being sure to coat bottoms,
sides and central tubes. Line the bottoms with brown paper that has been
greased on both sides.

Preheat oven to 275 degrees. In a very large bowl or pot, stir together
mincemeat, raisins, butter and eggs until well-blended.

Add sugar, then sifted flour, stirring well after each addition to blend
thoroughly. Stir in walnuts and pecans. Mix the baking soda with the boiling
water until smooth; stir into batter.

Toss the mixed candied fruit with the three tablespoons of flour (so it
won't sink to the bottom of the pan when baking). Stir into batter.

Divide the batter between the two prepared tube pans. Decorate the tops of
the cakes with the reserved pecan halves, the pineapple slices and candied
cherries. Bake for two hours and 45 minutes, or until done. (Cakes are done
when a toothpick inserted in the center comes out clean.) Cool cakes in
pans. Pour whiskey or rum over the top of each cake and allow to soak in.
Remove the cakes from the pans, discarding the brown-paper liners. Wrap
airtight in plastic wrap, then in heavy aluminum foil.