In penance for my latest on-list snit, I offer the following recipe:

Adapted from a recipe received second-hand from an old Tallahassee lady (yes folks, THAT Tallahassee). She was either Baptist or Presbyterian and flavored her cake with vanilla and/or almond extract. I use cognac & whisky to produce a more manly cake.

Stirring the cake allows you to use a hotter oven without burning the
batter and keeps all the fruits & nuts stirred up (ob. ang. connection?)

STIRRING FRUITCAKE
Printer version of this recipe

1 lb shelled pecans (@ 4 cups)
1 lb candied red cherries
1 lb candied pineapple
2 sticks butter
1 cup sugar
4 or 5 eggs, depending on size
1 cup flour (self-rising) - you can use the other stuff but you have to add baking powder and salt, I think, but I forgot how to do it and Grandmother is dead now so I can't ask her.

3 generous tablespoons of cognac or good Tennessee whisky.
2 for the cake and one for the cook...

Heat oven to 375
Butter a large baking pan (I use my Dutch oven)
Cream the butter in a large bowl,
add sugar (gradually) and beat till fluffy.
Beat the eggs in (one at a time)
Stir the flour in in four additions
Add booze, pecans & fruit
(at this point it becomes easier to use your hands - flour them first if you're smart)

Pour the batter into the butterd pan, bake 15 minutes,
remove from oven and stir well - stiring from the bottom and sides of the pan.
Repeat baking and stirring, every 15 minutes for a total of 3 times.

While the batter is baking, butter two loaf pans, line with buttered paper.
Pour the hot batter into the pan, packing the batter carefully into the corners
Bake for an additional 15 minutes.

Cool the pan on a rack for 20 minutes, dump it out and cool rest of the way.

Wrap in foil or plastic and throw it in the fridge for a couple of weeks.

Use as door-stop or give to neighbors. Alternatively, chill before freezing.
Will feed approximately the same number as were provided for in John 6.