Fruit Cake(Light) - cooking recipe

Ingredients

1 lb. butter
1 lb. sugar
10 eggs
4 c. flour
1 lb. candied cherries
1 lb. candied pineapple
1 lb. pecan halves
1 lb. walnut halves
1 c. brandy or liquor for basting

Preparation

Mix, leaving fruit uncut.
Cream butter and sugar and eggs. Add flour.
Dredge fruit and nuts.
Bake in greased tube (10-inch) or two (10-inch) pans.
Line pans with greased brown paper.
Baste with brandy or sherry.
Leave out 2 to 3 days before storing. Store in covered container.
Ready in 1 to 2 weeks.