1 c. buttermilk
6 c. flour, sifted
1 lb. dark brown sugar
1 lb. butter
1 dozen eggs, separated
1 tsp. salt
3 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. mace
1 c. dark syrup, whipped
4 or 5 apples, cut fine
1/2 lb. prunes
1/2 lb. figs
1/2 lb. dates
2 lb. raisins
1 lb. currants
1 lb. mixed citrus fruit
1 (8 oz.) jar maraschino cherries
3 c. chopped nuts
1 tsp. vanilla
1/2 qt. wine (soak all fruit in wine overnight for 7-8 hours)

Cream butter and sugar with electric mixer. Add egg yolks, beat well. Add beaten syrup. Add milk, flour and spices. Sprinkle small amount of flour on fruit. Add fruit to cake mixture. Beat egg whites. Fold egg whites into cake mixture. Add vanilla.

Pour into well-greased lined loaf pans. Decorate cakes with candied pineapple slices, candied cherries, and nuts, if desired. Bake in 325 degrees for 1 1/2 to 3 hours. (Put pans of water under shelf of oven.) Remove pans of water about 20 minutes before cake is done. Remove from pans when cooled off.