Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Candied cherries 12 Eggs
2 lb Candied pineapple 1 tb Vanilla
1/2 lb Citron 1 lg Lemon (Juice only)
1/2 lb Candied orange peel 1 lg Orange (juice only)
1/2 lb Candied lemon peel 2 ts Baking powder
2 lb Pitted dates 2 ts Baking soda
2 lb Golden raisins 1 ts Ground nutmeg
1 lb Dark raisins 1 ts Ground allspice
1 lb Currants 1 tb Ground cinnamon
11 oz Shelled pecans 1 1/2 c Grape juice or wine
Flour Light corn syrup
1 lb Butter or margarine Additional fruits pecans
1 lb Brown sugar

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with
enough flour to coat well. Cream butter and sugar until light. Add
eggs, one at a time, beating well after each addition. Add vanilla
and lemon and orange juices. Resift 4 cups sifted flour with baking
powder, soda, nutmeg, allspice and cinnamon. Add alternately with
grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2
(9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown
paper and grease paper. Turn batter into pans, filling 3/4 full. Bake
at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6
1/2 hours. About 30 minutes before cake is done, brush light corn
syrup over top and decorate with nuts and fruits. Cool in pans. Pour
a little additional wine over top of cooled cake, if desired, wrap
and store in cool place 1 month before using.

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