Delicious Fruit Cake

• 1 lb. each: seeded raisins and seedless raisins
• 1 lb. currants
• 1/2 lb. candied lemon peel
• 1/2 lb. candied orange peel
• 1 1/2 lb. each: candied cherries and pineapple
• 1 1/2 lb. pecans
• 1 1/2 lb. English walnuts
• 1/2 lb. almonds
• 1 lb. dates
• 1 c. brandy (apple or peach)
• 5 c. flour, sifted
• 1 tsp. each: soda and baking powder
• 3 tsp. allspice
• 3 tsp. cloves
• 2 tsp. nutmeg
• 12 eggs, separated
• 1 lb. butter
• 1 lb. light brown sugar
• 1 c. molasses
• 1 pt. strawberry preserves
• 1 pt. fig preserves

1. Pour 1/4 cup brandy over raisins and currants; let soak while you chop and slice other fruits and nuts.
2. Mix all fruit and dredge with 3 cups flour.
3. Sift rest of flour with soda, baking powder and spices.
4. Cream butter; add sugar and cream until light and fluffy. Add well beaten egg yolks, molasses, figs and strawberries and blend.
5. Add fruits and nuts.
6. Fold in dry ingredients.
7. Beat egg whites until stiff.
8. Add to batter.
9. Turn into pans (lined with wax paper).
10. Fill pans 3/4 full.
11. Bake at 250u0b0 for about 3 hours for 2 pound cake and 4 hours for 5 pound cake.
12. Brush tops and sides with Brown Sugar Glaze.

raisins, currants, candied lemon peel, candied orange peel, pineapple, pecans, walnuts, almonds, dates, brandy, flour, soda, allspice, cloves, nutmeg, eggs, butter, light brown sugar, molasses, strawberry preserves, preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416049 (may not work)