Southern Fruitcake

½ C candied orange peel, chopped

½ C candied citron, chopped

1 C candied pineapple, chopped

1 C candied cherries, chopped

15 oz pkg card seedless raisins

1 C currants

2 ¼ C pecans, chopped

1 ¾ C almonds, slivered

2 C flour

1 t cinnamon

¼ t cloves

½ t mace

½ t baking soda

¾ C soft margarine

1 C packed brown sugar

5 eggs

2 t brandy extract

½ C lemon juice

∙ Combine fruits, nuts, raisins, currants and ½ C flour.

∙ Sift remaining flour, spices and baking soda together.

∙ Cream margarine and sugar.

∙ Add eggs and brandy extract, beating till light.

∙ Add lemon juice.

∙ Gradually add flour mixture, blending till smooth.

∙ Add fruit and nut mixture.

∙ Pour batter into greased 10" tube pan lined with wax paper.

∙ Bake in oven at 275' for 2 ½ hrs or till cake springs back when lightly touched.

∙ Cool 30 minutes then remove from pan and cool thoroughly on rack.

∙ Wrap cake in cheesecloth.

∙ Store in airtight container a week before serving.

∙ For easier slicing, chill cake.