Val Cabell's Fruit Cake Old Family
|Brown sugar||1 Pound|
|Seedless raisins||2 Pound|
|Finely chopped citron||1 Pound|
|Dark karo syrup||1⁄2 Cup (8 tbs)|
|Cloves||1 1⁄4 Teaspoon (Heaping)|
|Cinnamon||1 1⁄4 Teaspoon (Heaping)|
|Nutmeg||1 1⁄4 Teaspoon (Heaping)|
|Flour||4 Cup (64 tbs)|
|Sherry||1⁄2 Cup (8 tbs) (1 Wineglass)|
|Brandy||1⁄2 Cup (8 tbs) (1 Wineglass)|
|Baking powder||1⁄2 Teaspoon, add soda and baking powder to wine to make fizz|
Beat the butter and sugar until light and creamy.
Add the eggs, thoroughly beaten, then the raisins and currants (well washed and dried).
Chop the citron or pass it through a meat chopper, add to the other ingredients with the syrup and ground spices.
Sift and add the flour.
Lastly, stir in the sherry and brandy, or wine and whisky.
Bake in cake pans lined with two thicknesses of greased paper to protect the cake from too great a heat.
Bake at 300 degrees very slowly, about 4 hours.