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LORRAINE'S FRUIT CAKE

Makes

1 pound seedless raisins
1 cup dates, pitted
8 ounces candied pineapple wedges
7 ounces glazed cherries
4 ounces candied lemon peel
4 ounces candied orange peel
8 ounces walnut halves
1/2 cup brandy
1 pound butter, softened
1 1/2 cups brown sugar
10 eggs
2 teaspoons grated orange rind
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon mace
4 cups (1 pound) flour
1 tablespoon baking powder

Preheat oven to 300 degrees.
In a large mixing bowl, combine all fruit and nuts. Pour brandy over. Let stand while mixing remaining ingredients.
Blend with 1/2 cup flour.
Cream butter and sugar in an electric mixer. Beat in eggs, one at the time with orange rind, vanilla, cinnamon and mace.
Mix in remaining flour and baking powder. Combine with mixed fruit.
Grease and line bottom and sides of oblong cake molds with parchment paper.
Fill molds 3/4 full. Bake until cake tester inserted in center comes out clean.
Cool 30 minutes on rack. Wrap in foil and refrigerate.

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