Holiday Fruit Cake

• 1/2 lb. butter
• 1 c. white sugar
• 1/2 c. brown sugar
• 1/2 c. dark molasses
• 6 eggs, separated
• 1 3/4 and 1/2 c. sifted flour
• 2 tsp. baking powder
• 1 1/2 tsp. each cinnamon, nutmeg, cloves, allspice and mace
• 1/2 c. brandy
• 1/2 c. sherry
• 1/4 lb. pecans
• 1/2 lb. walnuts
• 1 lb. Clark raisins
• 1 lb. candied fruits

1. In a large bowl, cream the butter and sugars until fluffy. Stir in molasses, beaten egg yolks and egg whites until foamy. Blend 1 3/4 cups flour into mixture and baking powder; dissolve brandy, sherry and spices, stirring well.
2. Dredge fruits and nuts in a bowl with the 1/2 cup flour.
3. Fold cake mixture in with fruits; pack into a well greased 10-inch tube pan.
4. Bake in slow oven, cool and wrap in foil.
5. Store in airtight container.
6. Set oven temperature at 350u0b0; bake time is 1 1/2 hours.

butter, white sugar, brown sugar, dark molasses, eggs, flour, baking powder, cinnamon, brandy, sherry, pecans, walnuts, clark raisins, candied fruits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798128 (may not work)