MY MOTHER’S FRUITCAKE

Ingredients

1 pound pecans, chopped
1 pound raisins
1 pound chopped dates
1 pound candied pineapple
1 pound candied cherries, cut in halves
1/2 pound citron
1/2 pound candied orange peel
1/2 pound candied lemon peel
4 cups cake flour, divided
1 pound (4 sticks) butter or margarine
2 cups sugar
10 eggs yolks, beaten
1 cup molasses
1/2-1 cup brandy or grape juice
10 egg whites, stiffly beaten
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons soda

Preparation

In a large mixing bowl, combine first 8 ingredients, blending well. Sift 2 cups of the flour over fruit and nuts, and toss together to coat well; set aside. In another large bowl, cream butter and sugar together until light and fluffy. Add egg yolks, molasses and brandy, mixing well. Fold in beaten egg whites. Pour mixture over flour-coated fruit and nut mixture and blend well. Sift remaining 2 cups flour with nutmeg, cloves, cinnamon and soda. Add to fruit and nut mixture, mixing well. Divide batter between 2 greased and floured 10-inch tube pans that have been lined with aluminum foil. Bake at 300 degrees for 2 hours. Let cool in pans 10 minutes. Remove from pans to wire racks. Wrap cooled cakes in brandy-soaked cheesecloth. (NOTE: To increase flavor, place quartered apples in container with cakes; store several days before serving.)