Simply the best fuitcake recipe...

Grandma Ely's Fruit Cake (Single Recipe 2 Loaves)
Pan Preparation:
Standard bread loaf pan 9 x 5 x 3

Line with heavy duty foil with extra above edges to wrap over fruitcake when done
No shortening or flour needed if you use tin foil.

Ingredients

Boil Together for Three Minutes

1 1/2 pounds fruit (citrons)
2 cups of water
2 cups of brown sugar or dark brown sugar
2 tsp of cinnamon
1 tsp of nutmeg
½ tsp of cloves
½ of allspice
1 tbsp of salt
2 cups of raisins (light raisins make the fruitcake less sweet)
2/3 cup of shortening or butter – needs to be a hard margarine or butter do not use Take Control, or Benecol
After mixture has cooled to lukewarm add:

4 cups of flour
2 tsp of baking powder
1 ½ cup chopped nuts
Bake at 350 degrees for at least one hour
Test for done like cake with long toothpick. Clean toothpick indicates done.
Age at least one week, wrapped in tin foil, in the refrigerator before consuming.