Aunt Clara's Fruit Cake

Yes, this really is from Aunt Clara. One of the few recipes that are typed out not handwritten. This is the second fruit cake recipe for the season. Pick the one you like best. This is my favorite. Mostly because it came from Aunt Clara.

Ingredients:

1 c. med. soft butter
1 c. sugar
4 med. whole eggs
3 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 lb. bleached raisins
1 lb. glazed cherries
1-1/4 lb. glazed pineapple
1 piece glazed orange
1 lb. walnut meats
3/4 c. brandy

First step: Line bottom and sides of angel food pan with 2 thicknesses of brown paper and 1 thickness of waxed paper. Wrap some paper around tube of pan.

Second step: Steam raisins, drain well and combine with chopped fruit. Pour brandy over fruits and blend well. Cover tightly and allow to stand for several hours.

Third step: Cream butter, add sugar than eggs one at a time. Beat until light - about 3 minutes. Sift flour with baking powder & baking soda. Add half of dry ingredients to creamed mixture a little at a time beating until well blended. Now add fruit mixture about 1 cupful at a time alternately with the nuts. Last add rest of dry ingredients. Use wooden spoon when adding fruit and the last of the flour. Drop batter into lined pan. Press batter as you drop it into pan so that it will be solidly packed. Cover pan and bake 4 hours at 275 degrees. If not firm to the touch in the center of cake remove cover and bake about 15 minutes longer.