Ingredients
3/4 cup Butter
1 cup Sugar
3 cups All pupose Flour
1/2 teaspoon Salt
2 tablespoons Baling Powder
1 can Crushed Pineapple Drained 14 oz
1 pound White Raisins
2 pounds Mixed Fruit (Candied Pineapple, red and green cherries, dried California apricots
1 cup Coarsely chopped peacans OR sliced almonds
1/2 teaspoon Vanilla extract
2 cups White Port (or white wine or rum)
Preparation
Slice apricots. Mix with all fruits except crushed pineapple. Pour Port (or either wine or rum) over fruit.Mom said “at least one cup”. I use 2 cups Port. If using rum 1 cup might be better,
Mix and let stand over night. Drain a bit if there is alot of liquid.
Add part of flour and mix well.
Sift rest of four with dry ingrediants
Cream together Butter and Sugar then beat in eggs one at a time.
Add Vanilla
Add dry ingredients, crushed pineapple and nuts.
Butter bread pans and line with wax paper. Butter paper.
Bake at 325 for 1 1/2 hours. Put a small pan of water in the oven while baking.
Let cool in pans. Remove from pans (leave wax paper in place).
Wrap each loaf in cheese cloth. Splash them with rum or brandy.
Keep in refrig for at least a week in an airtight container.
