Rich Dark Fruitcake

1 lb / 3 3/4 cups flour

1 lb raisins

1 lb/ 2 1/4 cups sugar

1 lb/ 4 sticks butter

1 lb currants

1 lb sutanas

9 eggs

1 glass brandy

1/4 cup glazed cherries

1/2 tsp baking soda

Soak fruit in brandy overnight. Cream butter and sugar together. Mix dry ingredients with fruit to prevent it from sinking to the bottom of the cake.

Add fruit and and dry ingredients to the butter and sugar, mixing well. Now add eggs, one at a time, beating well after each addition. Sprinkle top with milk before baking.

Bake at 250 degrees F 3 1/2 – 4 hours

 

 

 

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