Fruit Cake

Ingredients

1 pound mixed candied fruit –fairly large pieces<o:p></o:p>

½ pound candied pineapple - fairly large pieces<o:p></o:p>

½ pound candied cherries –whole<o:p></o:p>

1 pound white raisins<o:p></o:p>

1 pound whole or half pecans<o:p></o:p>

1 pound dates -cut in half<o:p></o:p>

1 pound whole or half brazil nuts<o:p></o:p>

1 cup wine �?I use apricot brandy<o:p></o:p>

1 pound butter, softened<o:p></o:p>

4 cups regular flour<o:p></o:p>

¾ pound powdered sugar<o:p></o:p>

7 egg yolks<o:p></o:p>

1 teaspoon baking powder<o:p></o:p>

½ teaspoon salt<o:p></o:p>

½ teaspoon cinnamon<o:p></o:p>

7 egg whites<o:p></o:p>

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Procedure

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Mix fruit and nuts and cover with wine. Let stand overnight<o:p></o:p>

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Cram butter and sugar until light. Add egg yolks and mix well. Stir in fruit and nut mixture and mix well. Add dry ingredients and stir lightly to mix. Beat egg whites until stiff and  fold into batter. Fill greased paper lined pans  2/3 full. Bake at 250 degrees until done (about 3 hours for big loaves, less for small ones)Makes 7 pounds or 4 medium loaves. <o:p></o:p>

NOTE: instead of all candied fruits, I have used at least some dried fruits in the mixture.  It can be made earlier in the season and then wrapped in cloths saturated with the brandy. Put in plastic bags and keep in a cool place.  Slice in thin slices. Enjoy.

Serving Information

• Serves:
• Fat: g
• Calories: