Fruit Cake (Grandma Morgan)

2 cups light raisins

2 pkg. mixed candied fruit (approx. 1 lb. each)

1 pkg. candied cherries

1 cup dates

4 cup nuts (I get pecans, walnuts and Brazil whole)

1 tsp. lemon extract

4 cups flour ½ tsp. salt

2 tsp. baking powder

1 cup butter or margarine

2 cups sugar

6 eggs

1 cup orange juice

Use ½ cup flour to mix with fruits and nuts.  Beat other ingredients well, then add nuts and fruit.  Bake in an angel food pan.  Or can bake in a loaf pan at 300° for 3 hours.   Put a pan of water in the bottom of the oven.  When the cake cools, pour a tiny bottle of peach brandy or apple juice over the cake.  Then wrap well.  Let stand overnight.  Then freeze until you wish to use it.