DR. VOGL'S
WHITE CHRISTMAS FRUIT CAKE 

                              Butter, sweet (unsalted) 1 lb.
                              Nuts (Pecans, and/or walnuts, hazel
                              Eggs, 6
                              Sugar, 2 cups
                              Vanilla extract, 2 tsp
                              Flour, preferably
                              Candied fruit, mixed, mainly citrus
                              cake flour, 4 cups
                              Baking powder, 1 tsp
                              Raisins, seedless, white, 1 lb.
                              Rum and/or bourbon, 7 oz
                              Honey, 1 cup

All ingredients at room temperature.  Cream butter, eggs, and sugar together.  Add 3 cups of flour, alternating with the rum.  Blend well.  Add vanilla extract and baking powder.  Beat 1 minute by hand.  Put candied fruits, nuts, and raisins in separate bowl and add 1 cup flour.  Fold together until each piece of fruit is separate and coated with flour.  Pour batter over fruit and nut mixture.  Use hands to fold and mix together well.  Bake at 250 F for 3 hours in a well buttered and floured Bundt pan.  Wait before turning it out of pan until cake is lukewarm.  Glaze:  Heat 1 cup honey mixed with 1 oz of rum or bourbon to just below boil.  Spread over all sides and bottom of cake, while the glaze is hot and cake is still warm. Let glaze dry overnight.  Next day: Wrap cake in several layers of cheese cloth. Place in plastic bag.  Moisten cheesecloth generously with bourbon or rum.  (Cake tastes best if one of these liquors is used for cooking and the other for basting.) Seal bag tightly.  Baste with more liquor as cake ages.  As long as cheesecloth is moist, cake will keep indefinitely in airtight contained with no refrigeration.  (Makes 1 5-lb Bundt cake or two 2 2-1/2 lb loaf cakes.)