Baking Fruit Cake with my Mother-in-law

White Fruit Cake

1/2 lb white pineapple

1/4 lb red pineapple

1/4 lb green pineapple

1/2 lb cherries

1 1/2 quarts nuts (6 cups)

1 lb. white raisins (dates can also be added)

1/2 Cup Captain Morgan Spiced Rum to soak Dates and Raisins in while I prepare the rest of the fruit.

Batter

1/2 lb butter

1 cup sugar

5 eggs

2 cups self-rising flour

1 teaspoon vanilla

Cream butter and sugar. Add eggs, then 1 cup flour.

Mix other cup of flour with the fruits and nuts. Then mix in batter. Batter will be stiff. Bake 2 1/2 hours at 250*F Place a large sheet cake pan of water on the lowest rack in the oven and bake the cakes in the middle of the oven.  The water will keep the cakes moist and ward off burning. WHILE STILL WARM pour an additional  1/4 to 1/2 cup Spiced Rum over the cake(s).

TADA!!!!

Now to wait from Thanksgiving! They smelled DIVINE!