Stella Mae's Old Fashioned light Fruit Cake

In a large mixing bowl combine:

1 cup white (blond) raisins
1/2 cup sliced citron
1/2 sliced lemon peel
1/2 sliced orang peel
1/4 chopped candied pineapple
1 cup dried shredded coconut (I guess sweetened or not as you will)
1 cup coarsley chopped walnuts or pecans


Sift together:

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt

Resift over the fruit mixture and rub the fruit in the flour so hte fruits are coated and the will not clump in the cake batter.

Cream together 1/2 cup (1 stick) butter
1 cup sugar blend thoroughly then add
3 whole eggs + 1 egg yolk - one at a time beating in between eggs
1/4 cup brandy
2 tablespoons sherry
3 tablespoons fresh unstrained orange juice (of course get the seeds out)

blend well - our this into the floured fruits and mix

Flour and grease 3 loaf pans - line with buttered paper

Bake in slow oven 300F for 1.5 hours

or until cakes shrink for the sides of the pans - this recipe makes one pound loaves

You may wrap the cakes in linen cloth with brandy or rum and store to ripen. Must put in air tight container and be sure to keep spirits freshened on cakes.

Nice for gifts or Christmas dinners. To decorate make a hard icing of icing sugar and a little milk can tint with food color and also can add some almond paste. cover top of loaf and drizzle down sides. Add silver dragees, cut shapes of marzipan and serve or give.