Fruit Cake

2 lbs. margarine
2 1/2 c. sugar
4 eggs
2 c. canned milk
1/2 tsp. baking soda mixed in 3 c. strong coffee
2 lbs. raisins

2 lbs. walnuts
1 pkg. chopped dates
32 oz. mixed candied fruit
3 tsp. cinnamon
3 tsp. nutmeg
4 tsp. baking powder
enough flour to stiffen (8 c.)

Mix together margarine, sugar, eggs, milk and coffee. Add cinnamon, nutmeg, flour and baking powder. Then add all of fruit, nuts, dates and raisins. Pour batter into greased and lined waxed paper angel food cake pans. Drop red and green cherries and nuts on top. Bake 1 1/2 hours at 3258. Makes 4 cakes.

1 1/2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
3/4 c. diced mixed candied fruits and peels1/2 c. raisins
1/2 c. candied red or green cherries, quartered

1/2 c. chopped pecans, walnuts or toasted almond slivers
2 eggs
1/2 c. packed brown sugar
1/2 c. orange or apple juice
1/3 c. margarine, melted
2 tbsp. light molasses
brandy

Grease 8X4X2-inch loaf pan. Line bottom and sides of pan with brown paper to prevent overbrowning; grease paper. In a bowl combine flour, cinnamon, baking powder, baking soda, nutmeg, allspice and cloves. Add fruits and peels, raisins, cherries and nuts; mix well. beat eggs; stir in sugar, juice, margarine and molasses till combined. Stir into fruit mixture. Pour batter into pan.
Bake in a 300* oven for 1 1/4 to 1 1/2 hours or till a toothpick inserted near the center comes out clean. Cover pan loosely with foil after 1 hour of baking to prevent overbrowning. Cool in pan on rack. Remove from pan. Wrap cake in brandy moistened cheesecloth. Overwrap with foil. Store in the refrigerator for 2 to 8 weeks to mellow flavors. Remoisten cheesecloth about once a week, or as needed. Serves 16.

1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda

1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey

Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares. Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway?