Dublin Fruit Cake

• 2 c. butter or margarine (cheat with 1/2 shortening)
• 2 c. sugar
• 5 well beaten eggs
• 1/2 c. rum or brandy
• 1 tsp. almond extract
• 1 tsp. orange or lemon extract
• 4 c. sifted flour
• 1 tsp. ginger
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 1/2 c. chopped walnuts
• 1 (28 oz.) jar mincemeat
• 1 lb. candy fruit

1. Cream butter and sugar.
2. Add eggs, rum and orange extract and beat until fluffy.
3. Sift together flour, cinnamon, ginger and salt.
4. Stir flour mixture into creamed mixture.
5. Add nuts.
6. Stir. Add mincemeat.
7. Stir in candy fruit.
8. Pour into heavily greased Bundt pan.
9. Bake cake at 300u0b0 to 325u0b0 for 2 1/2 hours or cupcake at 300u0b0 for 45 minutes.

butter, sugar, eggs, rum, almond extract, orange, flour, ginger, baking powder, cinnamon, salt, walnuts, mincemeat, candy fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600641 (may not work)