Fruit Cake - cooking recipe

Ingredients

1 lb. butter
1 lb. very fine sugar
10 eggs
4 c. flour
1 lb. candied cherries
1 lb. candied pineapple
2 lb. white raisins
1 c. brandy
1 lb. walnuts

Preparation

Cream the soft butter with the sugar. Add the eggs.
Dust a little flour over fruits and nuts.
Leave fruits and nuts uncut, except pineapple.
Add flour.
Bake in greased tube pans lined with brown paper for 3 hours at 275\u00b0.
This makes 10 pounds of cake or enough for two 10-inch pans.
Leave cakes out 2 or 3 days before storing. Baste occasionally with additional brandy or sherry.
Store in covered containers.
Keeps well for months.