'3/4 cup of butter or margarine'
'3/4 cup of brown sugar'
'3 eggs'
'2 1/4 cups all-purpose flour'
'1 teaspoon active dry yeast'
'1/4 teaspoon salt'
'3/4 cup of milk"
'1 cup of light raisins, clear"
'1/2 cup of dark raisins, seeded"
'1/2 cup of chopped walnuts without skin'
'Whole walnuts for garnish'
'1/4 cup of candied cherries, cut into four pieces'
'1/4 cup of crystallized fruit, chopped'
'Whole walnuts peeled and whole'
'3/4 cup of butter or margarine'
'3/4 cup of brown sugar'
'3 eggs'
'2 1/4 cups all-purpose flour'
'1 teaspoon active dry yeast'
'1/4 teaspoon salt'
'3/4 cup of milk"
'1 cup of light raisins, clear"
'1/2 cup of dark raisins, seeded"
'1/2 cup of chopped walnuts without skin'
'Whole walnuts for garnish'
'1/4 cup of candied cherries, cut into four pieces'
'1/4 cup of crystallized fruit, chopped'
'Whole walnuts peeled and whole'
'Cream together butter or margarine with brown sugar in a large bowl until smooth.'
'Add eggs one at a time, beating well after each addition.'
'Mix all-purpose flour with active dry yeast and salt.'
'Alternate adding the creamy mixture and milk, beating after each addition.'
'Add light raisins, dark raisins, candied cherries, and crystallized fruit.'
'Pour batter into a 9-inch round cake pan coated and floured and garnish with whole walnuts on top.'
'Bake in a moderate oven (170°F) for 1 hour and 15 minutes.'
'Let cool for 10 minutes and remove from oven.'
'Let cool completely.'
'Wrap the cake in a cloth soaked in brandy and then in aluminum foil.'
'Refrigerate for at least one day before serving.'
