Fruitcake by Kato Baby

• 1 lb butter, softened
• 1 lb sugar, white fine
• 10 small eggs
• 4 cups flour
• 1 lb cherries, candied
• 1 lb pineapple, candied
• 2 lbs golden raisins or 2 lbs white raisins
• 18 cup candied ginger, finely chopped
• 1 lb pecans, halves
• 1 lb walnuts, halves
• 1 cup cherry brandy, good quality

1. Preheat oven to 275 degrees.
2. Cream butter with sugar.
3. Add eggs one at a time.
4. Blend well.
5. Dust fruit and nuts with one cup of flour.
6. Do not cut fruits or nuts, leave whole, the only exception is the candied ginger.
7. If pineapple is very large, you may cut these into bite size peices.
8. Add remaining flour and brandy to butter mixture.
9. Gently fold fruits and nuts into cake mixture.
10. Bake in greased and lined pan, at 275 degrees for 3 hours for small cake, 4 hours for medium size cake and 5 hours for one large cake.
11. Cake should sit out for 3 to 4 days to allow occasional basting with extra brandy before storing.
12. We like to frost our cake with a thick almond frosting same day you serve.

butter, sugar, eggs, flour, cherries, pineapple, golden raisins, candied ginger, pecans, walnuts, cherry brandy

Taken from www.food.com/recipe/fruitcake-by-kato-baby-88855 (may not work)