Christmas fruitcake has always been a staple in my house for as long as I can remember. But mom was always the one to do it. It's an art she had learned when she was a girl and she's definitely got the right touch.

So when this holiday cooking thing came up, it was with my usual trepidation that I faced the prospect of doing something myself. This time, it would be the cake. Of course, with the right tutelage, any task can be successful, but the aptitude of the student is another matter.

The women of The Gleaner's Lifestyle desk (and anybody else who was able to get some), were blown away by the finished product. So impressed were they with it, the rumours immediately started that it was my dear mother who baked it and not me. Only me and Mom would know for sure, and we ain't telling.

So, without further ado, here is the masterpiece.

Ingredients

1 lb prunes

1 lb raisins

1/2 lb currants

1/2 lb mixed peel

3/4 lb dark sugar

1 lb baking flour

10 eggs

1 lb butter or soft

margarine

2 tsp baking powder

1 tsp mixed spice

1 tsp grated nutmeg

1 tbsp vanilla wine

Method

(1) Cream butter and

sugar and set aside.

(2) Blend fruits using

wine.

(3) Sift together flour,

baking powder and dry

spices.

(4) Add eggs as sugar and

butter creams.

(5) When butter and sugar

are well creamed, add

vanilla.

(6) Use a wooden spoon to

fold flour into creamed

mixture.

(7) Add fruits alternately

in small portions.

(8) Add browning for

desired colour.

(9) Pour into baking pans

and bake at 225F for 90

minutes or until done.

Makes three cakes.