1 c. butter
1 c. sugar
5 eggs
2 c. sifted flour
1/2 tsp. salt
1 tbsp. brandy
1 c. Sultana raisins
1 c. seedless raisins
1 c. currants
1/2 c. chopped candied orange peel
1 c. chopped walnuts
1 c. chopped pecans
1/2 c. slivered citron
1 c. candied cherries, halved

Oven temperature: 325 degrees Bake: 1 hour or longer Yield: 1 tube cake (4 lbs.) or 2 small loaf cakes

In a bowl, cream the butter until fluffy. Gradually add sugar, beating until light and lemon-colored. Add the eggs, one at a time, beating well after each addition. Gradually stir in the flour and salt. Add the brandy. In a large bowl, mix together the Sultana raisins, seedless raisins, currants, candied orange peel, walnuts, pecans, citron and candied cherries. Add to cake mixture, mixing well with the hands. Pour into a greased and floured tube pan or 2 small loaf pans. Bake in a moderately slow oven until a cake tester inserted in the center comes away clean. Invert on cake rack. When cold, sprinkle with brandy. Wrap in foil. Store in refrigerator, or in a cool, dry place. Occasionally loosen foil and spoon brandy over the cake. Garnish as desired. Slice very thin.