3 c. dried figs
2 1/2 c. seedless raisins
2 c. cut preserved orange peel
1 c. cut preserved lemon peel
1/2 c. cut citron
1 c. sliced candied cherries
1 tsp. ground cloves
2 tsp. ground allspice
3 tsp. cinnamon
2 tsp. mace
1/2 c. light molasses
1/2 c. fruit juice (pineapple or grape juice)
1 1/2 c. (3/4 lb.) butter
2 1/2 c. granulated sugar
6 eggs
5 c. sifted all purpose flour
1 tsp. salt
1 tsp. baking soda
3 tsp. baking powder
1 tbsp. rum or vanilla flavoring
2 c. broken walnut meats

Pour boiling water over figs, cover and let stand 15 to 20 minutes, depending on softness of fruit. Drain and dry on a towel. Clip stems and cut figs into long thin slices with scissors. Rinse raisins, drain and dry on a towel. Rinse peels and cherries, drain and dry on a towel before cutting. Combine fruit also peels and spices in large bowl. Blend molasses and fruit juice and pour over all. Cover and let stand for several hours or overnight. Cream butter, add sugar and cream thoroughly. Add beaten eggs and mix.

Add flour sifted with salt, soda and baking powder and mix smooth. Add fruit mixture, flavoring and nuts and mix until fruit is evenly distributed.

Pour into large tube pan (12"x4") that has been lined with two thickness heavy wax paper. Smooth top with spatula.

Bake in a slow oven, 275 degrees, about 4 1/2 hours. Test for doneness before removing from oven. For a glazed top, brush before baking with equal portions of egg white and honey beaten together. Baked weight, about 8 1/2 pounds.