Fruit Cake

• 1 lb. citron
• 1/2 lb. lemon peel
• 1/2 lb. orange peel
• 2 pkg. pitted dates
• 1 pkg. raisins
• 1 lb. candied pineapple (3 colors)
• 1 lb. candied cherries (2 colors)
• 1 c. orange juice
• 1 lb. sugar
• 1/2 lb. coconut
• 3 c. chopped pecans
• 4 c. flour
• 1 tsp. cloves
• 2 tsp. allspice
• 1 tsp. nutmeg
• 2 tsp. baking powder
• 1 lb. butter
• 10 eggs

1. Prepare fruit and nuts, chopping into medium size pieces. Sprinkle with 1/4 cup of flour.
2. Mix with fingers until pieces are separated.
3. Add more flour if necessary.
4. Sift remaining flour with spices and other dry ingredients.
5. Cream butter; stir in sugar gradually, then the beaten eggs.
6. Add flour alternately with orange juice.
7. Pour batter over floured fruit and nuts and mix thoroughly.
8. Bake in wax paper-lined pans in sizes and shapes desired.
9. Bake at 250u0b0 for 3 to 4 hours.
10. Cool in pans.
11. Makes 12 pounds.

citron, lemon peel, orange peel, dates, raisins, candied pineapple, candied cherries, orange juice, sugar, coconut, pecans, flour, cloves, allspice, nutmeg, baking powder, butter, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512980 (may not work)