2 1/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
6 c. fruit, chopped (figs, raisins, candied fruit, dates)
1/2 c. chopped nuts
1/2 c. butter
1/2 c. corn syrup
1/2 c. buttermilk
1 c. grape juice
2 egg yolks
2 egg whites
1 c. brown sugar

Sift together flour, cinnamon, nutmeg, cloves and salt. Combine fruit and nuts, dredge with 1/4 flour mixture. Blend butter and sugar. Add egg yolks one at a time, beating after each addition. Stir in syrup, then fruit mixture, then grape juice. Add flour mixture alternately with buttermilk. Beat egg whites into a soft peak, fold into batter. Turn into a prepared pan (angel cake pan or bundt). Bake at 300 degrees for about 1 hour (or until done). It may be eaten fresh or stored.

Store wrapped well and place in cake tin.