Ingredients Edit

Directions Edit

  1. Preheat oven to 250°F.
  2. Line the bottom and sides of a large tube pan and a small loaf pan with foil; grease the pans.
  3. Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves.
  4. In large bowl soften the 3 sticks of butter.
  5. Cream in a box of confectioner's sugar then fill box to the same level with flour.
  6. Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured.
  7. Add six eggs to butter / sugar one at a time while beating.
  8. Add vanilla extract and fold in flour.
  9. Stir in fruits and nuts; fold in liquor.
  10. Pour into cake pans and bake approximately 2 hours.

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