1 lb. (4 1/2 c.) flour
1 tsp. baking powder
1/2 tsp. cloves and cinnamon
1 lb. butter
1 lb. brown sugar
10 eggs, well beaten
1/2 lb. candied pineapple
1/2 lb. orange and lemon peel and citrus
1/2 lb. nuts
1 lb. raisins
1 lb. currants
1 lb. dates
1 c. honey
1 c. molasses
1 c. brandy

Sift flour once, measure, add baking powder and spices. Sift together 3 times. Cream shortening and sugar gradually; cream until lightly fluffy. Add eggs, fruit, peel, nuts, honey, molasses and brandy. Add flour gradually. Bake in slow oven at 250 degrees for 3 to 3 1/2 hours.

This cake will make 10 pounds. You may make one large cake or loaves of cakes. Wrap cakes in a clean dish cloth and baste in brandy, then wrap in foil. This will keep for months and will also freeze well.