Grandma'S Prized Blue Ribbon Fruit Cake - cooking recipe

Ingredients

12 ounces mixed peel
16 ounces glace cherries
8 ounces walnuts, chopped
8 ounces almonds, chopped
16 ounces pitted dates
8 ounces crushed pineapple, well drained
16 ounces raisins
16 ounces butter
6 ounces sugar
1 cup honey
10 eggs
3 1/2 cups plain flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons allspice
1 teaspoon nutmeg
1/2 cup orange juice
1/2 teaspoon ground ginger
1/2 cup rum

Preparation

Chop all the dried fruit and nuts. Place in a bowl and set aside.
Cream the butter, sugar and honey.
Mix the rum, orange juice and eggsin a bowl.
Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
Add the fruit and nuts. Stir well to combine.
Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
Bake at 130oC for 4 hours, turning once.
Cool in tin.