Mom's Fruitcake

Directions

Preheat oven to 250 degrees F.

Line the bottom and sides of a large tube pan and a small loaf pan with foil, grease the pans.

Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves.

In large bowl, soften the 3 sticks of butter.

Cream in a box of confectioner’s sugar, then fill box to the same level with flour.

Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured.

Add six eggs to butter/sugar, one at a time, while beating.

Add vanilla extract and fold in flour.

Stir in fruits and nuts, fold in liquor.

Pour into cake pans and bake approximately 2 hours.