Fruit Cake

• 1 lb. citron
• 1 lb. candied apricots
• 1 lb. candied pineapple
• 1 lb. cherries
• 3 lb. seeded raisins
• 1 1/2 lb. currants
• 1/2 lb. butter
• 1/2 lb. brown sugar
• 1/2 c. brandy
• 6 eggs
• 1 lb. flour
• 1 level tsp. baking powder
• 2 level tsp. ground cinnamon
• 1/2 level tsp. ground cloves
• 1 nutmeg, grated
• 1/2 level tsp. salt

1. Cut the citron, apricots and pineapple in large pieces, leaving the cherries whole.
2. Seed the raisins, and wash and dry the currants.
3. Cream the butter and sugar, add the yolks of eggs well beaten, then the fruit, also the flour, salt, baking powder and spices sifted together; put in the brandy and mix all thoroughly.
4. Last of all, add the stiffly beaten whites of the eggs.
5. Turn into greased cake pans and steam five hours; afterwards bake very slowly for one hour to slightly dry the cake.

citron, candied apricots, candied pineapple, cherries, seeded raisins, currants, butter, brown sugar, brandy, eggs, flour, baking powder, level tsp, ground cloves, nutmeg, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=203261 (may not work)