2 c. sugar
2 c. flour
6 eggs, separated & beaten (both yolks & whites)
1/2 lb. butter
1 1/2 lbs. golden raisins (1 1/2 box)
1/2 lb. shredded coconut
1 c. orange juice
1/2 c. finely chopped candied orange peel
1 c. candied cherries, chopped fine
2 tsp. baking powder or 1 tsp. baking soda
1 tsp. nutmeg
4 c. shelled pecans, coarsely chopped

Cream butter. Add sugar gradually and cream again until fluffy. Sift and measure flour. Put back into sifter and add nutmeg (or other spice you like), then add baking powder or soda. To the creamed mixture, add beaten egg yolks. Next, add sifted dry ingredients alternately with the liquid. Beat egg whites and fold them in.

Dust fruits and nuts with a little extra flour and fold in gently. Line a 9 inch tube pan. Fill to within one inch from top. Tap the mixture down to prevent air pockets. Bake at 300 degrees for 2 1/2 to 3 hours. Cake weighs about 8 pounds when done. Store in tight container.