1 lb. butter
1 3/4 c. sugar
10 eggs
1 lb. flour (equals 4 c.)
3 tsp. baking powder
1/2 tsp. salt
1 tsp. mace
1/2 lb. blanched almonds
1 lb. coconut
3/4 lb. citron (part watermelon preserve if desired) (I don't use at all)
1/2 lb. candied pineapple
1/2 lb. candied cherries
1/2 lb. candied lemon peel (I don't use)
1/2 lb. candied orange peel (I don't use)
1 lb. white raisins
1 tsp. vanilla
1 tsp. lemon flavor
1/2 c. wine

Cut all fruit in small pieces and let stand in 1/2 cup wine overnight. Reserve 1/2 cup flour to sprinkle through fruit and nuts before adding to batter.

Cream butter and sugar; add eggs one at a time and beat. Add 3 tablespoons flour after each egg. Add rest of ingredients. Reserve fruit and nut mixture and add to batter last. Have shallow pan of water on oven bottom all through baking. Bake in slow oven, 225 degrees about 4 hours until broom straw comes out clean. When completely cool, cover with wine-soaked cloth in an airtight container. Add a small amount of wine to cloth each week or so.