Fruit Cake

• 2 c. golden raisins
• 1 1/2 c. candied cherries
• 1 1/2 c. candied pineapple
• 1 c. coarse citron
• 1 c. candied orange peel
• 1/4 c. brandy or orange juice
• 1/4 c. sherry or pineapple juice
• 1 1/2 c. butter
• 2 c. granulated sugar
• 1 1/2 tsp. vanilla
• 6 eggs
• 4 c. sifted flour
• 1/2 c. milk
• 1 1/2 tsp. salt
• 1/2 tsp. milk
• 3 c. coarsely chopped walnuts

1. Combine fruit and peel.
2. Add brandy.
3. Mix well.
4. Let stand 3 to 4 hours.
5. Cream butter and gradually beat in sugar until fluffy.
6. Add vanilla and beat in eggs, one at a time, until well blended.
7. Resift flour.
8. Add to
9. milk.
10. Add to cream mixture alternately with milk.
11. Combine batter with fruit mixture and milk.
12. Grease 2 pans and line with heavy paper.
13. Fill 2/3 full. Bake at 275u0b0 for 2 1/2 hours or until done.
14. Cool and brush with brandy or sherry and store.
15. Makes approximately 3 pounds.

golden raisins, candied cherries, candied pineapple, coarse citron, candied orange peel, brandy, sherry, butter, sugar, vanilla, eggs, flour, milk, salt, milk, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592546 (may not work)