Instructions: To make fruit-nut mixture: Put the raisins, currants, orange peel, lemon peel, mixed candied fruit, candied cherries and apricots, if using, in a glass bowl, add sherry, brandy, or light rum, and let stand overnight, stirring a number of times until the fruit has absorbed the liquor. Add the nuts to the fruit mixture and sprinkle with the flour.

To make batter: Preheat oven to 275 degrees. Grease 4 9-by-5-by-3-inch loaf pans (or equivalent) well and lightly flour. Using the largest mixing bowl you have, cream the butter until very fluffy (easiest done with an electric mixer). Cream in all the sugar (or reserve 1/2 cup for the egg whites.) The butter and sugar mixture should be like sweetened whipped cream in texture. If using a mixer, drop the egg yolks in 1 at a time with mixer on medium to high speed. Stir or beat in the 2 tablespoons rum and vanilla.

Sift the flour with the salt. Stir into the creamed mixture until well-blended. In another bowl, beat the egg whites until foamy, and if you like, add 1 teaspoon lemon juice or cream of tartar to stabilize the egg whites. If you have reserved 1/2 cup of sugar, add it gradually during beating of whites. Beat until stiff but not dry
* the mixture should hold soft peaks. Fold into the cake batter with a rubber spatula.

Fold rather than stir the fruits and nuts into the batter.

Fill pans not more than 2/3 full. (If using tube pans, crown molds or loaf pans that are old and blackened, line the pans, both bottom and sides, with one or two layers of greased parchment paper.)

Bake the cakes for 1 to 3 hours, depending on the size of the pans used. A 9-by-5-inch loaf pan will take about 1 1/2 hours or slightly more, depending upon how full it is. If the cake springs back when pressed lightly in the center, it is done. It will also have begun to shrink from the sides of the pan.

When the cakes are done and still in their pans, glaze the tops by brushing on light corn syrup, preferably while they are still hot. This is also a good time to stick on any fruit and nut decorations you might like on the top. Cool in the pans.

Remove from pans, brush with brandy, bourbon, rum or other liquor. Wrap well in aluminum foil
* or easier, put into freezer bags and seal. Brush with more liquor from time to time, if you like.

Makes 4 loaves

This has been a favorite requested recipe since first printed in 1984. This old-fashioned type fruitcake improves with aging and makes a large quantity.

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