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Add a small quantity of the flour and salt mixture to the butter and sugar mixture and beat,
then add a small quantity of the milk, vanilla, and brandy mixture and continue beating. Alternating
between the two, continue adding the flour and milk mixtures to the butter and sugar until all of
the ingredients are incorporated.
Stir in the raisins, apricots, walnuts, and the cooled candied orange peel and syrup.
In a separate, clean bowl, beat the egg whites with the cream of tartar until stiff peaks are
formed.
Gently fold the beaten egg whites into the batter until blended, but do not over mix.
Pour the batter into two greased and floured pans and bake at 275° F for 2 hours. Test
for doneness by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is
done.
Cool thoroughly and remove from the pans.
Serve after cooling or cover and refrigerate.
OPTIONAL
Place cheesecloth over the cooled cake, cover with plastic wrap, and refrigerate. The fruitcake
tastes even better when allowed to rest in the refrigerator for at least several days. Add a splash
of brandy over the cheesecloth covered cake every second or third day. The additional brandy is
optional, but adds so much flavor.
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