Fruitcake

• 1 c. oleo creamed with 1/2 c. sugar
• 3 1/2 c. flour
• 4 eggs
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/2 tsp. ginger
• 1 tsp. salt
• 1 tsp. soda
• 1 c. sour milk (buttermilk)
• 1 c. pecans
• 1 c. walnuts
• 1 lb. chopped dates
• 1/2 lb. raisins
• 1 lb. candied cherries
• 8 slices glazed pineapple

1. Add spices to flour, salt and soda and add to mixture of oleo (melted or softened), sugar, eggs and milk.
2. Pour over fruit and nuts.
3. Bake in 275u0b0 oven for about 3 hours, until well done, top springs back when touched and toothpick comes out clean.
4. Place a pan of water in oven under pan.
5. Use tube pan.
6. Makes about 8 pounds of fruitcake.
7. Needs to be cooked two to three weeks before eating.
8. Let cake cool completely before removing from pan.
9. I put a piece of brown paper in bottom of greased pan with grease on paper.
10. This helps to get cake out of pan.

oleo creamed with, flour, eggs, cinnamon, nutmeg, cloves, ginger, salt, soda, sour milk, pecans, walnuts, dates, raisins, candied cherries, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947007 (may not work)