Cream butter and sugar. Add eggs, one at a time, beating after each addition.
Chop fruit in small pieces and mix with pecans. Mix flour, soda and fruit together. Then combine with creamed mixture.
Blend liquids together and mix with flour batter. Pour equal amounts in loaf pans lined with wax paper. Bake at 250F for three hours. Let cool before removing from pans. Glaze generously with powdered sugar and water icing.
For added flavor, wrap each loaf in a thick dish towel, saturate with bourbon and let stand in the refrigerator overnight before icing. Once cooled, fruitcakes can be put in the freezer.
Cajun Country -- New Iberia, Louisiana