1 1/4 c. sugar
3/4 c. butter
2/3 c. milk
3 egg yolks, well beaten
2 1/4 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
1 tbsp. lemon juice
3 egg whites, beaten stiff

Two days before, prepare fruit mixture:

1 c. white raisins
1/2 c. currants
1/2 lb. glazed red cherries
1 c. mixed glazed fruit
3/4 c. chopped walnuts or pecans
3 shot glasses of brandy, plain

Mix and put in jar.

Cream sugar and butter, add beaten egg yolk with vanilla, almond and lemon juice. Then gradually add dry ingredients with milk. Then take your mixed fruits you saved for two days and last FOLD in your beaten egg whites.

Grease your pan and line with brown paper. Put cake batter in and spread to corners and decorate as you wish. I take whole half nuts and red cherries and put on top slightly press down. Put on medium rack in oven. Place a pan of water on lower rack. This helps from drying out when baking in oven or 1 1/2 hours until done. Use cake tester. If making small loaf, you adjust timing to bake. I make them just before Thanksgiving and brush them with brandy as soon as it cools from oven and brush them once a week on all sides and place in foil and place in airtight tins and keep in a cool storage place until use for holidays or to give as a gift.