- 1 pound candied pineapple
- 16 ounces candied cherries
- 3 cups dates, pitted and chopped
- 6 cups chopped walnuts
- 4 1/2 cups golden raisins
- 1 cup all-purpose flour
- 1/2 cup butter
- 1 cup brown sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 teaspoons baking soda
- 3 tablespoons sweetened condensed milk
- 1/2 cup brandy
- Preheat oven to 300 degrees F (150 degrees C).
- Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.
- Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.
- Beat the egg whites to stiff peaks. Fold into the dough.
- Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on wire racks.