California Molded Fruitcake

1 1/2 c Butter

2 c Sugar

6 Eggs; separated

1/2 ts Cream of tartar

1 c Milk

1 ts Brandy extract OR (3/4 cup

- milk, 1/4 cup brandy) 1 ts Vanilla

3 1/2 c Flour

1/2 ts Salt

2 c Golden raisins

1 c Dried apricots; chopped

1/2 c Candied orange peel; chopped

1 c Walnuts; coarsely chopped

Beat butter until light and creamy. Gradually add sugar, beating until smooth. Beat egg yolks together lightly and add. Combine milk, brandy and vanilla. Mix flour and salt together. Alternately ad milk mix and flour mix to butter mix. Fold in fruits and nuts. Beat egg white with cream of tartar until stiff but not dry. Fold whites into batter gently but thoroughly. Pour mixture into 2 buttered and floured 6-cup molds. Make 275`F for 2 1/2 hours or until they test done. Cool. Unmold. -MARY WILSON BWVB02B
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