Fruit Cake - cooking recipe

Ingredients

2 c. golden raisins
1 1/2 c. candied cherries
1 1/2 c. candied pineapple
1 c. coarse citron
1 c. candied orange peel
1/4 c. brandy or orange juice
1/4 c. sherry or pineapple juice
1 1/2 c. butter
2 c. granulated sugar
1 1/2 tsp. vanilla
6 eggs
4 c. sifted flour
1/2 c. milk
1 1/2 tsp. salt
1/2 tsp. milk
3 c. coarsely chopped walnuts

Preparation

Combine fruit and peel.
Add brandy.
Mix well.
Let stand 3 to 4 hours.
Cream butter and gradually beat in sugar until fluffy.
Add vanilla and beat in eggs, one at a time, until well blended.
Resift flour.
Add to
milk.
Add to cream mixture alternately with milk.
Combine batter with fruit mixture and milk.
Grease 2 pans and line with heavy paper.
Fill 2/3 full. Bake at 275\u00b0 for 2 1/2 hours or until done.
Cool and brush with brandy or sherry and store.
Makes approximately 3 pounds.