1 c. shortening
1 1/2 c. brown sugar
6 eggs, separated yolks and whites
1/4 c. fruit juice (apple, orange, grape, etc.)
3/4 tsp. baking soda
1/2 c. molasses or honey
1/2 c. drained maraschino cherries
3 c. chopped, seeded raisins (remove seeds) or 3 c. seedless raisins
1 c. currants, chopped or 1/2 c. jaboticaba hulls
1 c. chopped, pitted dates
1/2 c. finely cut citron, candied
1/2 c. lemon peel, chopped
1/2 c. orange peel, chopped
1/2 c. candied pineapple, chopped
2 c. sifted flour
1/4 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1 1/2 c. chopped nuts

Cream the shortening until light and fluffy. Add the brown sugar; beat well. Add beaten yolks and juice; mix well. Dissolve soda in the molasses that has been heated in a small double boiler; add to the shortening mixture. Combine fruits and nuts with 2 tablespoons flour. Add the dry ingredients to the creamed mixture. Stir in the fruits and nuts by hand. Fold in the stiffly beaten egg whites.

Bake in 2 greased loaf pans lined with heavy brown paper which has been greased or waxed paper. Bake in slow oven (300 degrees F.) 2 1/2 hours. Makes 5 pounds fruit cake. Enough for company or gifts.

Note: I like this recipe because you can substitute fruits you may not have for another if you keep the measurements the same. Also if you are making your own candied fruits, they are easier to measure in cups rather than pounds.