Fruitcake Your Relatives Won't Throw Away

this fruit cake is actually worth eating

• Ready In: 3 hrs
• Serves: 64
• Yields: 4-5 loafs

Ingredients

• 10  eggs, well beaten
• 1  lb butter
• 1  lb brown sugar
• 1  lb currants
• 1⁄2 lb citron
• 1⁄2 lb  candied orange peel or 1⁄2 lb candied lemon peel
• 1  lb dates, chopped
• 1  lb white raisins
• 1⁄2 lb  candied cherry
• 1⁄2 lb  candied pineapple
• 1  cup honey
• 1  cup molasses
• 1⁄2 cup brandy or 1⁄2 cup sherry wine or 1⁄2 cup cider
• 1⁄2 lb  mixed nuts, chopped
• 4 1⁄2 cups flour
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon mace
• 2  teaspoons baking powder

Directions

1. In a clean dishpan cream the butter and sugar and then mix in the eggs.
2. Add all of the fruit and mix.
3. Stir in the honey, molasses, brandy and nuts.
4. Sift the flour once alone and then 3 more times along with the spices. Then add the dry ingredients to the rest.
5. Pour into either five 4by8 or four 8by8 greased and floured pans.
6. Bake in a slow oven for 3 to 3 1/2 hours at 250 degrees.
7. Wrap each loaf first in a brandy soaked torn up sheet and then saran wrap.
8. Soak for a few weeks until ready to be served. Check weekly to make sure the cloth has not dried up. If so, add more brandy.
9. I make this at Thanksgiving to serve at Christmas.
10. ENJOY!