Grandma Carter'S White Fruitcake

• 1/2 c. brandy
• 1/2 lb. red candied cherries, halved
• 4 c. white flour
• 2 c. sugar
• 2 c. orange juice
• 9 eggs, well beaten
• 3/4 lb. melted butter
• 1 box yellow raisins
• 1 1/2 small bags flaked coconut
• 2 lb. mixed candied fruit
• 3/4 tsp. baking powder
• 1 lb. pecans, quartered

1. Mix flour, sugar and baking powder.
2. Add brandy, orange juice, melted butter and eggs.
3. Mix well.
4. Coat candied fruit, raisins and pecans with flour and add to other ingredients.
5. Add more orange juice if the mixture is too stiff.
6. Add flaked coconut. Coat mold with butter and flour.
7. Bake at 275u0b0 for 3 hours or until done.
8. After removing from pan, coat generously with brandy. Cut an apple in rings and place on top of cake after cooled. Wrap in cheesecloth and then in foil.
9. Put in refrigerator.
10. The apples will keep the cake moist, but they must be changed every 3 days.
11. People who do not like fruitcake generally like this one very much.
12. Serves 20.

brandy, red candied cherries, white flour, sugar, orange juice, eggs, butter, yellow raisins, coconut, mixed candied fruit, baking powder, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765654 (may not work)