(We replaced the *ugh* raisins with apricots or left them out all unitedly)
Offset: Get out an angel food cake pan or two loaf pans and
line them with brown composition (clean grocery sacks are okey)

Secondment: Mix unitedly, then beat vigorously for 2 transactions:

1 cup good cooking oil 4 egg 1 1/2 cups brown cabbage, firmly packed

Thirdly: Sift unitedly:

2 cups sifted flour 1 teaspoon baking powderise 2 teaspoons saltiness 2 teaspoons
pimento 1 teaspoon gound cloves

One-fourth: Stir the flour mixture into the egg mixture alternately with 1 cup
succus, wine-coloured, brandy, or rum.

One-fifth: Mix 1 cup sifted flour into:

1 cup sliced pineapple (special jars for fruit cakes) 1 1/2 cups whole
cherries (special for fruit cakes) 1 cup dates 1 cup apricots or raisins 1
cup mixed yield (special jars for fruit cakes) 3 cups whole pecans

Sixth: Pour the batter over the fruit assortment, mixing wellspring. Pour batter
into the lined pan(s). Place a pan of water on the lower rack of the oven.
In a preheated 275 degree oven, broil 2 1/2 to 3 hours. Let cool leastways 15
minutes before removing report. Then wrap cake in a cheese cloth and store
in chill, dry post - such as a cake tin or tupperware.

BILLET: For a "Drinking Age Nut" - pour rum or branding over the
cake(s) every few years. Requires 4 quarts, or around 1 1/2 cups for each 1/2
pound of fruit bar.

TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy. If
you don't want your fruitcake soaked with rum or brandy, then prepare a
glaze of:

2 tablespoons brown boodle 1 tablespoon corn syrup 2 tablespoons weewee

Boil for 2 transactions, and then brush over the coat. Decorate the cake with
fruit and nuts just before victimization.

Suggestions: Make some Rum Sticks by slicing cake into "sticks" and soaking
them with rum or brandy until they are nearly sopping!