Graham Cracker Fruit Cake

• 1 lb. butter
• 1 doz. eggs
• 1 lb. sugar
• 4 oz. bottle vanilla
• 12 oz. good Port wine
• 3 lb. graham crackers, rolled fine
• 1 lb. seeded muscat raisins
• 1 lb. white raisins
• 1 lb. dates, chopped
• 1 1/2 lb. walnuts, chopped
• 1/2 lb. candied cherries
• 1/2 lb. candied pineapple
• 1/4 lb. candied orange peel
• 1/4 lb. candied lemon peel

1. Soak fruits overnight in the Port wine and vanilla.
2. In the morning, cream the butter and eggs and sugar; mix well.
3. Add the rest of the ingredients and mix very well.
4. Be sure to put a pan of boiling water on the floor of the oven to keep the cakes from drying out during the long baking time.
5. Line the pans with wax paper, greasing pan and paper and fill 3/4 full with the batter. Bake in 250u0b0 oven for 2 hours.
6. Let set in pans for ten minutes. Turn cakes out on racks and cool leaving the paper on.

butter, eggs, sugar, bottle vanilla, wine, graham crackers, raisins, white raisins, dates, walnuts, candied cherries, candied pineapple, candied orange peel, candied lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268247 (may not work)