Fruit Cake, Anniversary Cake, Wedding Cake. - cooking recipe

Ingredients

1 lb raisins (seeded)
1 lb raisins (sultana)
1 lb currants
4 ounces pineapple (green candied)
4 ounces pineapple (red candied)
16 ounces cherries (red & green)
8 ounces candied citron peel
2 ounces lemons (candied)
2 ounces oranges (candied)
4 ounces mixed candied fruit peel
3/4 lb dates
1 lb fig
1 cup molasses
1 cup brandy
Dry Ingredients
1 cup almonds (blanched)
1 cup pecans
3 cups butter
2 cups brown sugar
2 cups white sugar
2 teaspoons vanilla
1 teaspoon almond flavoring
Sift together
9 cups flour
2 teaspoons salt
3 teaspoons baking powder
4 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon clove
1 teaspoon mace
Wet Ingredigents
8 eggs (beaten into mixture one at a time)
1 cup currant jelly
Add at the very end of mixing
2 cups milk

Preparation

Soak fruit with Brandy or Liquor of choice for a minimum of 1 week 2 weeks is better and 3 months is excellent.
Dust fruit with small portion of flour cream butter, sugar, eggs, jelly and vanilla.
Add the combined fruit and nuts. The fruit and nuts can be left whole or chopped that is a personal preference Lorane does not chop.
Mix thoroughly with hands.
Press down well into greased & lined tins 3/4 full.
Bake at 225 - 275 depending on your oven if your oven is hot use 225 increase if your oven runs cool until done.
When storing pour liquor or Brandy over cake my friend uses Tia Maria. I use Brandy or Rum.
Also you can wrap the fruit cakes with cheesecloth just remove the cloth when add the Brandy or liquor. Just wrap again after adding the liquor.
Wrap well and store in a closed container.