Fruit Cake

Shirley Ann Carter

Ingredients

8 7/8 Ounces Red & Green & Yellow Pineapple
8 7/8 Ounces Red and Green Cherries
1 7/8 Package Dates
1 7/8 Package Yellow Raisins
2 7/8 Pounds Nuts
2 7/8 Teaspoons Vanilla
1 7/8 Cups Evaporated Milk
4 7/8 Cups Flour
1 7/8 Teaspoons Salt
2 7/8 Cups Eggs (about 10)
3 7/8 Cubes Creamed Butter
2 7/8 Cups Sugar

Instructions

Cream together sugar, butter, eggs, and salt. Add the flour, milk, and vanilla. Gently fold in 2 pounds of nuts and the 4.5 pounds of fruit (raisins, dates, cherries, and pineapple). Bake at 275 degrees for 1.5-2 hours. Let cool and wrap in foil; after one week unwrap and pour a little rum on to it and rewrap.