Fruitcake

• 1 lb candied cherry (green or red)
• 1 lb candied pineapple
• 14 lb citron (I use 8 oz. mixed fruit)
• 12 ounces brazil nuts (cut each whole nut into 5 pcs.)
• 2 lbs pecans
• 2 (15 ounce) boxes raisins (1 golden and 1 dark, I use both golden)
• 12 lb dates, cut up
• 2 cups butter, at room temperature
• 3 12 cups sugar
• 10 large eggs or 12 eggs, if eggs are small, at room temperature
• 1 cup wine (Morgan David Blackberry Royal)
• 4 cups all-purpose flour (sift flour with the following spices --)
• 1 12 teaspoons cinnamon
• 1 12 teaspoons allspice
• 1 teaspoon nutmeg
• 1 teaspoon clove
• 1 12 teaspoons baking powder
• 1 14 teaspoons salt

1. Cut up fruits and nuts.
2. Either soak overnight in 1 cup of wine or flour nuts and leave overnight.
3. I soak fruit in wine.
4. Makeup cake batter- Cream butter and sugar.
5. Then add 1 egg at a time until all eggs are added.
6. Then add flour.
7. After beating batter good, pur batter into pan with nuts and fruit and mix well.
8. Line pan with brown paper sack or wax paper.
9. Just line the bottom of the pan.
10. Grease paper with oil.
11. Bake 1 1/2 to 2 hours at 250 degrees.
12. My cakes took 4 hours.
13. Check cakes after 1 1/2 hours to see if cakes are light brown.
14. Cakes should bake until darker.
15. When cakes are done cool on rack in pan.
16. Use knife on sides to loosen after cakes cool.
17. Soak cheese cloth with wine and place on cakes.
18. Wrap cakes and store in cool place.
19. Cakes should be soaked 3 or 4 times.

candied cherry, candied pineapple, citron, nuts, pecans, raisins, dates, butter, sugar, eggs, wine, allpurpose, cinnamon, allspice, nutmeg, clove, baking powder, salt

Taken from www.food.com/recipe/fruitcake-48875 (may not work)