6 eggs
1 1/2 c. sugar
1 c. butter
1 lb. Old English fruit and peel mix
1 (4 oz.) cont. pineapple or lemon peel
8 oz. walnuts (1 1/2 c.)
4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Small container of candied cherries for decoration
5 oz. whole almonds (1 1/2 c.)
1 c. white raisins
1 c. chopped dates
1 tsp. lemon extract

Mix eggs and butter until blended. Add sugar and mix well. Add flour, baking powder, salt and extracts. Mix well. Fold in fruit and nuts. Put miniature liners in pans, put teaspoonful of mix in each. Top in 1/2 candied cherry. Bake at 250 degrees for 1 hour. If using loaf pan, bake for 1 1/2 hours, ring pan 2 hours.

Marti is generous with the fruit and nuts, adds pecans and also recommends making this recipe ahead and storing in tins with rumsoaked cheese cloth covering them.