Aunt Irma'S Fruit Cake

• 1 lb. currants
• 1 lb. raisins (seedless)
• 1 lb. dates
• 1 pkg. figs
• 1/4 lb. orange peel
• 1/2 lb. citron
• 1/4 lb. lemon peel
• 1 lb. almonds, shelled
• 1 lb. walnuts, shelled
• 1/4 lb. pineapple (crystallized)
• 1 lb. cherries
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 c. wine (if no wine, some other liquid)
• 9 eggs
• 1 lb. sugar
• 1 lb. butter
• 1 lb. flour
• 1/2 c. milk
• 1 tsp. baking powder
• 1 tsp. salt
• 2 Tbsp. lemon extract

1. Cream butter and sugar.
2. Add one egg at a time, beating after the addition of each.
3. Sift flour, baking powder and salt, then add nutmeg and cinnamon.
4. Then add this mixture alternating with the butter mixture and liquids.
5. Add fruit that has been floured (but not out of the pound of flour) and the nuts.
6. Steam 4 hours, then run in oven to dry off.

currants, raisins, dates, figs, orange peel, citron, lemon peel, almonds, walnuts, pineapple, cherries, nutmeg, cinnamon, wine, eggs, sugar, butter, flour, milk, baking powder, salt, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667922 (may not work)