Fruit Cake....'Tis The Season

I'm going to go out on a limb here tonight and share my mom's "famous" fruit cake recipe.  I know, I know...everybody makes jokes about fruit cake but you know..some people like it.  So if there's anyone out there that reads my journal, feel free to use this "secret" family recipe and let me know how you like it.  I'll be making some this weekend.   Ok here goes, Edythe Smith's  Fruit Cake.........

1 pound shelled walnuts, 1 pound pitted whole dates, 1 pound golden raisins, 1/2 pound candied red cherries, 1/2 pound candied golden pineapple, 1/2 pound candied green pineapple, 1/2 pound candied citrus peel, 1 1/4 cup flour, 1 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 6 eggs,  1 oz brandy flavoring (mom did not use the real stuff).      Combine all fruits and nuts in large bowl and mix well.  Sift over fruits; the sugar, flour, salt and baking powder.  Stir well.  Beat the 6 eggs with brandy flavoring until light and fluffy.  Pour over contents in bowl and blend thoroughly.  Line oiled pans with heavy brown paper (a grocery bag works well).  Oil paper also.  Bake at 300 degrees until toothpick comes out clean.  One hour is enough for small loaf tins.  Bread size loaf pans will make 3 of them and may need to bake longer.  Do not overbake, or they will dry out.  Cool completely before wrapping tightly in plastic.  Age for 1 month before eating.  Will keep for months.

Ok there you are.  Again, if you make this, I'd love to know what you think.  I remember that mom always made a lot of her fruit cake every year and gave it as little gifts to her friends and family.  

Enjoy.....Linda