Fruitcake

• 1 12 cups butter
• 2 cups sugar
• 6 eggs, separated
• 12 teaspoon cream of tartar
• 1 cup milk
• 1 teaspoon brandy extract (or 3/4 cup milk, 1/4 cup brandy)
• 1 teaspoon vanilla
• 3 12 cups flour
• 12 teaspoon salt
• 2 cups golden raisins
• 1 cup dried apricot, chopped
• 12 cup candied orange peel, chopped
• 1 cup walnuts, coarsely chopped

1. Beat butter until light and creamy.
2. Gradually add sugar, beating until smooth.
3. Beat egg yolks together, lightly then add to mixture.
4. Combine milk, brandy and vanilla.
5. Mix flour and salt together.
6. Alternately add milk mixture and flour mixture to butter mix.
7. Fold in fruits and nuts.
8. Beat egg whites with cream of tartar until stiff but not dry.
9. Fold whites into batter gently but thoroughly.
10. Pour mixture into two buttered and floured bread molds.
11. Bake at 275 degrees for 2 1/2 hours or until they test done with toothpick.
12. Cool then remove from loaf pans.

butter, sugar, eggs, cream of tartar, milk, brandy, vanilla, flour, salt, golden raisins, apricot, candied orange peel, walnuts

Taken from www.food.com/recipe/fruitcake-339182 (may not work)