4 lbs. sugar
1 lb. ground pork fat
1 lb. butter
3 lbs. seedless raisins (white and dark)
1 qt. nut kernels (favorite variety of nut)
1 c. black walnuts
1 pkg. figs, cut fine
1 pkg. dates, cut fine
2 pkgs. citrus fruit
1 pkg. orange peel
1 pkg. lemon peel
1 tbsp. vanilla
2 tsp. cinnamon
2 tsp. cloves
2 tsp. allspice
2 tsp. nutmeg

3 1/2 cups boiling water poured on pork while hot. Let cool and add sugar and butter. Stir well; add 2 large tablespoons baking powder, 1 heaping teaspoon baking soda dissolved in a little hot water, 1 teaspoon salt, 3 eggs well beaten, and 11 cups flour (5 pounds - more if needed).

Note: You can put in 1 can crushed pineapple, 1 can cherries, strawberries, or jelly if you so desire.

Bake at 350 degrees for 2 hours. Yield: 4 to 5 large fruit cakes.

Note: Bake in tube or bundt pan.