Fruit Cake

• 1 c. butter or margarine
• 1 c. sugar
• 5 eggs
• 2 c. sifted flour
• 1/2 tsp. salt
• 1 Tbsp. brandy
• 1 c. Sultana raisins
• 1 c. seedless raisins
• 1 c. currants
• 1/2 c. chopped candied orange peel
• 1 c. walnuts, chopped
• 1 c. pecans, chopped
• 1/2 c. slivered citron
• 1 c. candied cherries, halved

1. In a bowl, cream butter.
2. Add sugar gradually, beating until light and lemon colored.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually stir in flour and salt.
5. Add brandy.
6. In another bowl, mix together (all) raisins, currants, candied orange peel, walnuts, pecans, citron and candied cherries; add to cake mixture, mixing well.
7. Pour into a greased tube pan (or two small loaf pans).
8. Bake in oven at 325u0b0 for 1 hour or until cake tester inserted to the center comes away clean.
9. Insert on cake rack.
10. When cold, sprinkle with brandy; wrap in foil. Store in refrigerator or cool, dry place.
11. Occasionally loosen foil and spoon brandy over the cake.
12. Slice thinly.

butter, sugar, eggs, flour, salt, brandy, raisins, raisins, currants, candied orange, walnuts, pecans, slivered citron, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=108205 (may not work)