Fruitcake - cooking recipe

Ingredients

1 lb. butter
1 lb. sugar
1 doz. eggs
1 lb. Swans Down cake flour
1 tsp. baking powder
2 lb. cherries
2 lb. pineapple
1 box raisins
4 oz. orange peel
8 oz. citron
4 oz. lemon peel
8 oz. figs
8 oz. dates
3 lb. nuts (before shelled)

Preparation

Keep out a portion of flour and use it to dredge fruit. Prepare batter and add fruit mixture to batter.
Line greased pans with paper (waxed, brown or foil) and grease again.
Bake at 250\u00b0 from 3 to 5 hours, depending on size of pans.