Wedding Fruit Cake
Source: First Lady Bicentennial Cookbook (1975)
American Cancer Society

1 pound sugar
1 pound butter
1 pound all-purpose flour
10 large eggs
1 pound dates
1 pound raisins
1 pound candied cherries
1 pound candied pineapple
1 pound mixed candied fruit (soak fruit in brandy a week before using)
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons ground cloves
1 teaspoon allspice

Preheat oven to 300 degrees. Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Flour fruit a little before adding. Mix well. Prepare loaf pans by lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with broom straw after about 2 hours. Makes 10 pounds of cake.