Graham Cracker Fruit Cake - cooking recipe

Ingredients

1 lb. butter
1 doz. eggs
1 lb. sugar
4 oz. bottle vanilla
12 oz. good Port wine
3 lb. graham crackers, rolled fine
1 lb. seeded muscat raisins
1 lb. white raisins
1 lb. dates, chopped
1 1/2 lb. walnuts, chopped
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/4 lb. candied orange peel
1/4 lb. candied lemon peel

Preparation

Soak fruits overnight in the Port wine and vanilla.
In the morning, cream the butter and eggs and sugar; mix well.
Add the rest of the ingredients and mix very well.
Be sure to put a pan of boiling water on the floor of the oven to keep the cakes from drying out during the long baking time.
Line the pans with wax paper, greasing pan and paper and fill 3/4 full with the batter. Bake in 250\u00b0 oven for 2 hours.
Let set in pans for ten minutes. Turn cakes out on racks and cool leaving the paper on.