Make the same as any other cake. Put in loaf pans lines with oiled paper. Bake 2 1/2 hours in slow oven. Decorate top with nuts and maraschino cherries or a thin icing. This should be made two or three weeks before using. Makes about 15 pounds of fruit cake.1 pound flour 1 pound butter 1 pound sugar 1/4 pound candied orange peel 3 pounds seeded raisins 2 pounds currants 1 pound figs 1 pound dates 1 pound cooked prunes 1 pound walnuts, shelled 1 pound candied cherries 1 dozen eggs 1 tablespoon allspice 1 tablespoon cloves 1 tablespoon nutmeg 1 tablespoon cinnamon 1 pint brandy 1 cup molasses 1 glass plum or currant jelly 2 1/2 teaspoons soda |
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