Mom's Fruitcake

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Our family has been making this for the past 45 years. Friends and family all love it!

Preheat oven to 250-275 degrees.

2 1/2 cups butter

4 cups light brown sugar

8 eggs, beaten

10 cups flour

1 tsp. salt

3 tsp. baking powder

2 1/2/tsp. cinnamon

1 tsp. allspice

3/4 tsp. nutmeg

3/4/tsp. cloves

2 lb. mixed candied fruit

2 lb. red candied cherries (leave whole)

1/2 lb. candied pineapple (cut into wedges)

1/2 lb. pitted dates (chopped)

1 lb. golden raisins

1/2 lb. currants

2 1/2 lb. walnuts (broken large)

3/4 cup sherry wine

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room

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