Fruit Cake

• 1/2 lb. mixed peel (candied)
• 1/2 lb. cherries and pineapple (candied)
• 1/2 lb. dates
• 1/2 lb. nuts, chopped
• 1 pkg. currants
• 1 pkg. seedless raisins
• 1 pkg. puffed raisins
• 1 c. butter
• 3/4 c. brandy or grape juice
• 3/4 c. brown sugar
• 1/2 c. honey
• 5 eggs, beaten
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. each: allspice, cinnamon and nutmeg

1. Chop fruit, nuts and peel and dredge in 1/2 cup of the flour. Sift remaining flour with dry ingredients.
2. Cream butter; add sugar and honey and stir in well beaten eggs.
3. Add dry ingredients and juice alternately.
4. Pour batter over floured fruit and mix thoroughly.
5. Bake in a slow oven for 4 hours at 300u0b0 in greased pan.
6. Put 2 cups of water in a pan in the oven while cake is cooking.

mixed peel, cherries, dates, nuts, currants, raisins, puffed raisins, butter, brandy, brown sugar, honey, eggs, flour, baking powder, baking soda, salt, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499777 (may not work)