Berlena'S Old-Fashioned Fruit Cake - cooking recipe

Ingredients

1 (8 oz.) pkg. dates, chopped
1 (8 oz.) pkg. figs, chopped
1 (4 oz.) pkg. red cherries, halved
1 (4 oz.) pkg. green cherries, halved
1 (6 oz.) pkg. pineapple, chopped
1 (6 oz.) pkg. assorted pineapple, chopped
1 (8 oz.) pkg. fruit peel mix, chopped
1 (8 oz.) pkg. golden raisins (whole)
1 1/2 tsp. ground cloves
1 1/2 tsp. ground allspice
3 tsp. vanilla flavoring
1 c. flour
6 eggs
1/2 c. white sugar
1/2 c. brown sugar
2 sticks margarine, melted
2 c. pecans, chopped

Preparation

Beat eggs; add sugar.
Add margarine.
Add raisins; mix well. Add all chopped fruits gradually.
Add pecans and flavorings; mix well.
Add rest of fruits.
Add flour and work in well with hands. Must be mixed well.
If too dry, add some sweet milk.
Should not be able to pour it in pan.
Use hands to put it in pan.
Bundt cake pan can be used, lined with wax paper (on bottom and sides). Do not grease paper or pan.
Put mix in pan (should be about 3/4 full).
Cover top of pan with wax paper.
Tie with string.
Make sure fruit cake mix is completely covered on top and sides with paper so no water can get in.
Put cake on rack in canner; make sure it is level.
Put enough water to cover bottom of pan.
(Add water if necessary.)
Steam 3 hours on medium heat.
Keep top on canner.
Never let water run out.