1 c. dried apricots
3/4 c. butter or marg.
1 c. sugar
4 egg yolks
1/2 c. seedless raisins
1/2 c. currants
1 (16 oz.) pkg. mixed fruit for fruit cakes
1/2 c. slivered almonds
1 tsp. grated lemon peel
2 c. flour
1 tsp. salt
1/2 tsp. baking soda

Cover apricots with cold water (about 1/2 cup). Boil for 2 or 3 minutes, turning them over once for even cooking. Drain and slice coarsely. Beat butter, sugar and egg yolks together. Stir in raisins, currants, and slivered almonds. Add mixed fruit.

Sift flour, salt and baking soda and add to mixture. Add grated lemon peel and chopped apricots. Pour into buttered 2 quart casserole. Decorate with candied cherries and blanched whole almonds. Cover and bake 2 hours or longer at 275 degrees.

According to taste, brandy, liqueur, or sherry may be poured over mixed fruit in plastic container a few days before baking cake. Turn container over periodically for even distribution. Two tablespoons and suffice.

After cakes are baked, a few tablespoons of above may be poured over them from time to time. Store in tight container.

Also according to taste, if certain fruits are preferred, orange or lemon peel, citron, pineapple a small container of any one may be added to batter, which will easily absorb it.