Myra Dunnington’s Fruit Cake (Doubled) 4 cups sugar 2 cup raisins 2 lb chopped dates 2 cup (4 sticks) butter 4 cups water 2 tsp cinnamon 2/3 tsp nutmeg 1 1/2 tsp cloves Put above ingredients in a heavy pot, stir, and bring just to a boil to melt the butter. Cool. I cool it in the sink filled with cold water. When lukewarm add: 4 tsp soda 2 lb candied fruit mix 6 cups flour 4 cups chopped pecans Stir it all together well. I top the loaves with a candied cherry or as many as you desire. Bake in medium loaf pans (3) that have been buttered inside or I prefer to line the pan with foil and butter the inside of the foil. Bake for 50-60 minutes at 325°. I then store them in the foil. If you wish to use smaller aluminum foil baking pans, reduce the time to 30-40 minutes and check with a straw in the center. I have also used the paper half-size loaf pans from Williams- Sonoma or Sur La Table. They worked well and were easy to give away. Reduce the time to about 20 minutes and check. I also made cupcakes this year for the office. They worked real well and were not as messy as putting slices of fruitcake on napkins. They only need 15-20 minutes.