2/3 c. butter or shortening
2/3 c. granulated sugar
2 eggs, beaten
1 c. water or fruit juice (I always use scotch or rum with half juice)
1/4 c. honey
2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
2 lb. fruit mix
1 c. raisins
1/2 c. nuts (use your own choice)

Cream butter and sugar well. Add eggs and mix together. Add water or fruit juice or scotch or rum and honey; mix well. Sift dry ingredients and add to above. Mix well. Add the fruits and nuts to batter and mix.

Line 2 greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pans. Pour batter into pans, do not flatten.

Bake at 275 degrees for about 2 1/2 hours. Place pan containing 2 cups of water on bottom shelf while baking. If decoration of nuts and cherries are used, place on cake at end of 2 hours. Store in airtight container in a cool place. Makes about 4 1/2 pounds.