Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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