1 lb. beef suet, grated (have done at butcher)
1 lb. currants
2 lbs. raisins
3 lbs. apples (Mcintosh, Winesap, etc.)
1/2 lb. mixed candied peels (grind or grate)
3/4 c. sliced prunes (not necessary)
2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. mace
1 tsp. nutmeg
2 c. bread crumbs
4 eggs
2 c. flour
1 c. brown sugar
1/2 c. ground walnuts
1/4 c. orange concentrate, frozen
6 tbsp. currant jelly and/or marmalade
1 tbsp. rum extract
1 1/2 tsp. baking soda
1/2 tsp. baking powder

Mix together, put in canning jars. Fill 1/2 full. Steam for 4 hours and seal.

SAUCE:

1 tbsp. rum extract
2 lg. whites of eggs
1 1/2 c. confectioners' sugar
1/2 c. butter
1 tsp. vanilla

Beat and stir. Heat for 10 minutes (over boiler if available).