1 lb. butter
1 lb. brown sugar
12 egg yolks
1 c. molasses
12 egg whites
4 c. pastry flour
4 tsp. cinnamon
4 tsp. allspice
1 tsp. nutmeg
2 tsp. mace
2 c. preserved strawberries
1 lb. chopped almonds
1 c. fruit juice (cherry juice, syrup of canned fruit)
1/4 tsp. baking soda dissolved in hot water
2 lbs. seeded raisins
2 lbs. seedless raisins
1 lb. currants, washed
1 lb. each lemon and orange peel
1 lb. candied cherries, cut sm.
1 lb. candied pineapple, cut sm.
1 1/2 lbs. citron

Cream together until light and fluffy butter and brown sugar. Add beaten egg yolks and molasses. Fold in stiffly beaten egg whites. Sift together all the dry ingredients - except 1 cup of the flour (use this to dredge the fruit). Add the remaining flour mixture to the egg mixture.

Mix the preserved fruit in a large bowl - dredge with the flour, then add preserved strawberries, almonds and fruit juice to mixture; mix well. Lastly add the soda dissolved in the hot water.

Bake at 275 degree oven for 3-4 hours. Grease pans, then put brown paper in and grease again. Sprinkle lightly with flour. This amount makes sufficient to fill the 3 size set of cake pans.