Name: Mom's Fruitcake
Ingredients: 2 1/2 cups butter; 4 cups light brown sugar; 8 eggs, beaten; 10 cups flour; 1 tsp. salt; 3 tsp. baking powder; 2 1/2 tsp. cinnamon; 1 tsp. allspice; 3/4 tsp. nutmeg; 3/4 tsp. cloves; 2 lb. mixed candied fruit; 2 lb. red candied cherries (leave whole); 1/2 lb. candied pineapple (cut into wedges); 1/2 lb. pitted dates (chopped); 1 lb. golden raisins; 1/2 lb. currants; 2 1/2 lb. walnuts (broken large); 3/4 cup sherry wine

Directions

Preheat oven to 250-275 degrees.
Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Pan sizes and baking chart:
9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour