1 c. candied cherries
1 c. candied pineapple
1 1/2 c. mixed candied fruit
2 c. raisins
2 c. golden raisins
2 c. currants
2 c. candied orange peel
1 c. dried figs or apricots
1 tbsp. grated orange rind
1 c. grape juice or wine
1 c. currant or tart jelly
2 c. nutmeats
2 c. butter
2 c. sugar
10 eggs
6 c. flour
4 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Marinate fruit in juice or wine. Cream butter and sugar until fluffy. Add well beaten eggs. Sift together flour, baking powder, soda, salt, cinnamon, nutmeg and allspice. Add 1/2 cup of mixture to fruits. Add rest of creamed mixture alternately with juice and jelly. Fold in fruits.

Pour into wax paper lined pans. Bake in slow oven 275 degrees. Allow 3 hours for baking in pound loaf pan and 4 hours for tube pan. Yields approximately 14 pounds of cake. Wrap in foil and age. May be moistened with juice, brandy or wine. Glaze with Karo syrup and decorate top with cherries.

This recipe was left to me July of this year, by my mother-in-law. She had made it as a young girl in Texas and won blue ribbons with it. She never gave any one the secret to her fruitcakes until leaving it to me at her death at 83 years of age.