A British tradition.

Makes 4 loaves - great gifts!

BATTER:

1 lb. butter (or half and half butter and butter - any more butter is a waste)
1 1/2 c. white sugar
7 lg. eggs

2 tsp. vanilla extract and 1 1/2 tsp. almond extract

2 c. drained, crushed pineapple and 5 c. flour

Mix and set aside (no leavening agent is used).

FRUIT:

2 c. any fruit cake mix (use what YOU like)
3/4 c. each red and green maraschino cherries, drained and halved
4 c. Sultana raisins (watch for those picky little stems!)

(These taste MUCH superior to glazed cherries and add moisture).

NUTS - If you like them, add from 1-1 1/2 cups of any you prefer, but the cake will not be ruined if you leave them out. This is its NEVER-FAIL quality, you can mix and add whatever you please, in many combinations to custom suit your own tastes.

I've had coconut, chopped ginger, natural dried fruits (soak them first and drain) and even for those who hate fruit peel and the like, you can still come up with enough other things to add and end up with a cake to suit anyone's taste.

Combine with batter mixture. Grease 4 loaf pans. Line bottoms with 2 layers of brown paper (remember paper grocery bags?) and a layer of waxed paper. (This is fiddly but necessary because of slow cooking.)

Fill pans 2/3 full. Bake in a slow oven - 275 degrees F for 2 to 2 1/2 hours. Center will develop a crack and will be firm. SOAKING WITH BOOZE OF ANY KIND WILL RUIN THE DELICATE FLAVOUR. If keeping longer than 4 weeks, wrap and freeze.

Another BONUS: Wrap while still warm (for moistness) and it may be eaten within a day or two. Refrigerate first for easier slicing. Cake develops moisture as it sits.