Fruit Cake

Directions

1. 1
   Cream the soft butter with the sugar. Add the eggs.
2. 2
   Dust a little flour over fruits and nuts.
3. 3
   Leave fruits and nuts uncut, except pineapple.
4. 4
   Add flour.
5. 5
   Bake in greased tube pans lined with brown paper for 3 hours at 275°.
6. 6
   This makes 10 pounds of cake or enough for two 10-inch pans.
7. 7
   Leave cakes out 2 or 3 days before storing. Baste occasionally with additional brandy or sherry.
8. 8
   Store in covered containers.
9. 9
   Keeps well for months.