Fruit Cake #2

• 1 lb. butter
• 2 c. brown sugar
• 1 dozen eggs
• 1/2 c. wine
• 1/2 c. fruit juice (grape or other)
• 1/2 c. jelly (grape or other)
• 4 c. flour
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1 tsp. salt
• 1 can walnuts
• 1 box dates, flour well & cut into pieces
• 1/2 lb. raisins
• 2 fruit cake mixes

Cream sugar and butter well, 15-20 minutes. Then add eggs, one at a time. Beat well after each addition. Mix together wine, fruit juice and jelly. Sift together flour, cinnamon, cloves, nutmeg and salt. Set aside 1 c. flour. Put together in a large mixing bowl walnuts, dates, raisins and fruit

mixes. Add 1 c. flour to fruits and mix well. Add to butter mixture flour and liquid mixture alternately, ending with flour. Add fruits to the mixture. Pour into loaf pans lined with waxed paper. Place in oven a pan of water on the bottom rack of oven and place loaf pans on next rack and bake in 310-315 degree oven.

Makes 10 loaf pans – bake 1 hour and 10 minutes. 8 or 9-inch pans, bake 2 hours.

If desired, fruits may be soaked overnight in liquor.