4 c. flour
1 tsp. mace
1/4 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. baking soda
2 c. brown sugar
9 eggs, separated
1 lb. butter
1 c. cold coffee
1 lb. dates
2 lb. red candied cherries
1 1/2 lb. green candied cherries
2 lb. candied mixed fruit
1 to 2 lb. walnuts
1 tsp. brandy extract
1 tsp. rum extract
1 lb. candied pineapple

Sift flour, spices, and soda together 3 times. Mix with fruits and nuts. Cream butter and sugar together until fluffy. Beat yolks until thick and whites until stiff, add to creamed mixture. Add flour and fruit mixture alternately with coffee. Mix well. This mixture takes a very large bowl. Pour into greased pans lined with greased paper (I use parchment paper or brown heavy paper). Bake at 275 degrees.

Rich fruitcake is steamed for 1 hour, then baked for remaining time. For steaming, place pan of water on bottom rack. bake large loaf pans 2 hours and 40 minutes. Bake smaller loaf pans 2 1/2 hours. 4-6 loaves depending on size. Cool with paper on; remove paper carefully and wrap real well in foil or plastic wrap. (I wrap mine in a cloth moistened with brandy for the first week.) Remove cloth and re-wrap. Keep in cool place. Ready to eat in 1 week.