4 lbs. mixed FRUIT
1-1/2 lbs. White RAISINS
1 lb. shelled mixed NUTS
2 C. COCONUT
6 C. FLOUR
1 lb. melted BUTTER
1/2 C. White SYRUP
1 C. White WINE
Mix fruits, nuts raisins and coconut together. Add flour and coat the fruit/nuts WELL.(hands are the best way to mix this cake!)
Mix together the eggs, butter, syrup and wine. Add this to fruit/flour mixture and combine well.
Line two (2) tube pans (or one(1) tube pane and two (2)loaf pans) with greased, brown paper. Fill pans 3/4 full. Bake 3 hours at 275. Makes 10 lbs of fruit cake. Make about a month ahead and wrap each cake in cheese cloth, or a clean piece of cotton cloth). Store in cake tins in refrigerator. Open them up about once a week and pour a little wine (or brandy) over them to "soak" them. Will be nice for the Holidays!
My Mother-in-law gave me this recipe in 1952....been enjoying them for almost 50 years now!