4 ounces candied orange peel
4 ounces candied lemon peel
1 pound candied cherries, halved
1 pound candied pineapple, chunked
1 pound candied citron, chunked
2 pounds golden raisins, (Sultanas)
1 pound seedless raisins
8 ounces figs, coarsely chopped
8 ounces dates, coarsely chopped
2 pounds pecan halves, (8 cups)
4 cups purpose flour, sifted
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Batter:

1 pound butter
2 1/2 cups sugar
12 large eggs, beaten
1 1/4 cups purpose flour, sifted
1 teaspoon salt

Reserve some of the candied fruit and a few pecan halves to decorate the tops of the fruitcakes. Combine flour and spices thoroughly, then mix the flour mixture with the fruit so that each piece of fruit and each nut is coated lightly with flour.

Cream butter and add sugar gradually. Add eggs, one at a time, mixing thoroughly after each addition.

Stir in flour and salt until well blended. Pour batter over fruit-nut mixture. Mix with hands until fruit and nuts are well coated with batter.

Spread mixture in a greased roasting pan (17 x 11 1/2 x 2 1/4 inches).

Bake in preheated oven 350°F for 30 minutes. Reduce heat to 325°F and continue baking for 1 hour. Watch the heat carefully and do NOT overbake.

After 45 minutes of second baking, remove roaster from oven and quickly stir mixture, breaking up the top crust, scraping sides and bottom of pan. Continue baking for 15 minutes.

When done, the batter will lose its gloss and be brown and crumbly. Grease pans that you will be using. Loaf pans, muffin pans, mold pans, etc.

Fill the pans quickly and it must be packed firmly. Spoon cake, while hot, into one pan at a time, making a layer about 3/4-inch thick, pressing firmly, adding another layer, pressing, and so on until pan is full.

Decorate while hot with crystallized fruit and nuts. If packed carefully, this cake may be sliced very thin.

Cut clean, white cotton, lintless cloth into strips.

Soak cloth in brandy. Apple brandy is particularly suitable. Wrap the cake tightly with the brandy-soaked cloth. Place in a plastic bag and store airtight.

Check periodically, adding more brandy as necessary.

Cake may be stored in brandy cloths for up to 6 months or may be frozen.

Yield: four 9 x 15 x 3-inch loaves, or the equivalent in other pans. Makes wonderful Christmas Gifts!