Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Brown sugar 1 1/2 c Flour, divided
1/4 c Butter 1/2 lb Seedless white raisins
1 1/2 ts Soda 1/2 lb Chopped dates OPT
1 ts Ground cloves 1 lb Candied cherries,
1 ts Ground nutmeg -cut in half
1 ts Ground cinnamon 1/2 lb Chopped citron OR
2 Eggs, beaten 4 oz Grated lemon peel plus
6 tb Whiskey or brandy 4 oz Grated orange peel
1 1/2 tb Buttermilk 1 lb Pecans, chopped or halved

Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves,
nutmeg, and cinnamon. Add beaten eggs and mix well, then add
buttermilk, liquor, and one-half cup of the flour. In a separate
bowl, combine fruits and pecans with the remaining one cup flour,
then mix into a batter. Drop by tablespoonful (a clump about the
size of a small egg) onto greased cookie sheets and bake for 35
minutes. Bake one sheet at a time; remaining batter can stand either
in mixing bowl or, after being dropped, on baking sheets without
loosing its quality. When done, cool, pack in shallow tin or other
container, and cover with cheesecloth. Drizzle with whiskey and
brandy through the chessecloth; repeat every few days. No need to
refrigerate. Can be made three weeks ahead of Christmas. Can be
eaten immediately after cooling.

Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g
carbohydrate, 17 mg cholesterol, 66 mg sodium.

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