Heider's FruitCake

Ethel Heider

Ingredients

1 7/8 Cups Sherry
1 7/8 Pounds Candied Cherries
1 7/8 Pounds Pecans
1/2 Pounds Citron
1/4 Pounds Orange Peel
1 7/8 Teaspoons Vanilla
8 7/8 Ounces Strawberry Jam
1 7/8 Teaspoons Allspice
1 7/8 Teaspoons Mace
1 7/8 Teaspoons Salt
8 7/8 Eggs
1 7/8 Cups Sugar
1 7/8 Pounds White Raisins
1 7/8 Pounds Walnuts
1/2 Pounds Candied Pineapple
1/4 Pounds Lemon Peel
1 7/8 Teaspoons Almond Extract
1 7/8 Teaspoons Orange Extract
1 7/8 Cups Canned Milk
1 7/8 Teaspoons Nutmeg
1 7/8 Teaspoons Cinnamon
4 7/8 Cups Cake Flour
1 7/8 Cups Brown Sugar
1 7/8 Cups Butter

Instructions

Prepare fruit leaving in large pieces with exception of cherries, leave whole. Add nuts and sherry; let stand over night in a tightly covered bowl. Stir occasionally. Sift together flour, salt and spices. Cream butter and add sugar cream well. Add eggs one at a time beating well after each egg. Add fruit and nuts and preserves. Alternate sifting with creamed mix. Add extracts and mix well. Pour into pans about half full. Pans should be greased and lined with parchment paper. Bake at 250 degrees 2.5-3 hours.