Master Fruitcake Mix Recipe Back to Fruitcakes Menu   Read the detailed instructions above before making a fruitcake. 1 pound unsalted butter at room temperature 2 cups sugar   1 tablespoons sugar 12 large eggs, lightly beaten 4 pounds assorted dried fruits of choice, chopped and cut 1/2 cup molasses 2 pounds chopped nuts of choice 1/2 cup candied citrus peel, chopped (see recipe above) 1/2 cup all-purpose flour 2 tablespoons ground allspice 2/3 cup liquor of choice In bowl of an electric mixer cream the butter and sugar until light and fluffy. Add the molasses and the eggs, and transfer the ingredients to a large bow. Using a wooden spoon, mix in the fruit in small batches, blending well after each addition. Sift the flour and allspice together and add the mixture 1 cup at a time, mixing well between additions. Divide batter evenly among the prepared pans and cover with a buttered lid. Place the rack in a pressure cooker and use foil Helper Handles to place the fruitcake mold. Add enough water to cover the lower 1/3 of the mold. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 80 minutes. Remove from heat and use the natural release method before opening the lid. Check for doneness, a wooden pick inserted in the center comes out clean. Let the fruitcake sat in the pan on a wire rack for about 10 minutes before unmolding. Let the fruitcake cool completely on a wire rack. Cook's Note: depending on what size molds or pans are used, this recipe will yield several fruitcakes. Use two pressure cookers, or cook the fruitcakes one after the other until all the batter is gone. Use custard cups to cook the last little bit of batter if it's too small an amount for a regular pan.