1 1/2 c. butter
2 c. sugar
6 eggs, separated
1/2 tsp. cream of tartar
1 c. milk
1 tsp. brandy extract or 3/4 c. milk and 1/4 c. brandy
1 tsp. vanilla
3 1/2 c. flour
1/2 tsp. salt
2 c. golden raisins
1 c. chopped dried apricots
1/2 c. chopped, candied orange peel
1 c. coarsely chopped walnuts

Beat butter until light and creamy. Gradually add the sugar, beating until smooth. Beat egg yolks together lightly and add to mixture. Combine milk, brandy and vanilla. Mix flour and salt together. Alternately add milk mix and flour mix to butter mix. Fold in fruits and nuts. Beat egg whites with cream of tartar until stiff, but not dry. Fold whites into batter gently, but thoroughly. Pour mixture into two buttered and floured six-cup molds.

Bake at 275°F for 2 1/2 hours or until they test done. Cool and unmold.