COLONIAL FRUITCAKE
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2 10-oz. jars pickled watermelon rind (I buy it at Safeway, where it's on the top shelf right next to the other exotic pickles)
8 oz. (=1-1/3 cups) candied red cherries
8 oz. (=5 slices) candied pineapple
1 15-oz. box golden raisins
2 c. chopped walnuts
2 c. slivered almonds

3 c. sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (2 sticks)
2 cups sugar
6 (six) eggs
1/2 c. brandy, + more for curing after baking

Grease and flour a tube pan or 2 9" loaf pans or 3 or 4 8" loaf pans.
Take out butter to soften and eggs to warm up while you cut up the fruit.
Mix the fruit and nuts in a very large bowl.
Turn on the oven to 300 degrees F.
Sift the dry ingredients together and sprinkle 1/4 cup of the mixture over the fruit and nuts so they won't stick together.
Beat the butter, sugar and eggs in the large bowl of the mixer at high speed for 3 minutes until fluffy.
Stir in the flour mixture alternately with the brandy, beating after each addition until the batter is quite smooth.
Pour the batter over the fruit and nuts and fold just until well blended.
Spoon into prepared cake pan(s).
Bake 2 hours (less if using loaf pans) or until top springs back when lightly pressed.
Cool on wire rack and remove from pan.
Wrap in brandy-soaked cheesecloth and store in the refrigerator a week or more before serving, basting the cake(s) with additional brandy every day or so.

I have a note on the card not to try to bake multiple pans on both racks of the oven, but YMMV.