GOLDEN GATE FRUIT CAKE

2 cups uncooked California Prunes
1 cup seeded raisins
1 cup seedless raisins
1 1/2 cups candied cherries, cut in halves
1 cup cut preserved orange peel
1 cup cut preserved lemon peel
2 cups cut citron
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3/4 cup brandy
1 pound butter, softened
2 cups granulated sugar
8 eggs, beaten slightly
6 cups all-purpose flour, divided use
2 cups broken walnuts
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
Equal parts honey and egg white (optional for brushing tops before baking)

Pour boiling water over prunes, cover and let stand 10 minutes; drain, dry on a towel and cut from pits in small pieces. Wash raisins, drain and dry on a towel.

Combine fruits, peels, spices, brandy, and stir until well blended. Cover and let stand 1 hour.

Cream butter, add sugar, and cream thoroughly; add eggs and mix; add half of flour and mix well; add fruit mixture and nuts and stir until fruit is well distributed; add remainder of flour sifted with baking soda, salt and baking powder, and mix thoroughly.

Pour into one large tube pan or two smaller pans previously lined with three thicknesses of heavy wax paper. If glazed top is desired, brush with equal parts of honey and egg white mixed together.

Bake in moderate oven (300 degrees F) 1 1/2 hours; reduce temperature to slow (275 degrees F) and continue baking 1 to 1 1/2 hours, depending on depth of pan.

Makes 1 tube cake or 2 loaf cakes, weighs about 7 pounds baked
From: Recipelink.com
Source: Recipe Booklet: Prunes Add Variety, California Prune Industry, 1930's